Effects of micronization, drying condition, and deep sea water on the physicochemical property of whole bean tofu
碩士 === 輔仁大學 === 食品科學系碩士班 === 106 === Tofu is a widely accepted soy product in East Asia. However, the procedure of tofu making is complicated and consumes a lot of energy. Moreover, the okra which contains high amount of protein and dietary fiber is discarded as waste. The objectives of this study w...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/97psrj |