Use of Ultrasound for Measuring Tofu Texture
碩士 === 國立嘉義大學 === 生物機電工程學系研究所 === 99 === The microstructure of a tofu gel network determines the firmness and hence the taste of the tofu. The structure of a tofu network can be observed with microscopic analysis and the mechanical properties are obtainable through textural analysis or rheological s...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/88125923493455677113 |