Application of curdlan and waxy corn starch on the development of soft tofu with freezing resistance
碩士 === 國立中興大學 === 食品科學系 === 86 === Soft tofu, because of its high moisture content, is liable to deterio-ration and possesses no freezing resistance. Since its texture becomes sponge-like after freezing, this makes it inconvenient in production, transport...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/46805490032170635091 |