Studies on Texture-Improving for Packed Tofu
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 92 === There are many defects in quality of packed tofu to be overcome, such as somewhat firm and non-uniform texture, high syneresis and weak soup-absorbing ability during cooking. The studies were conducted at two stages. First, to forge the texture of packed tofu fr...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/76333535330102532072 |