Effect of Processing Conditions on Soymilk Protein Structure and Tofu Quality
碩士 === 中國文化大學 === 生活應用科學系 === 99 === This research used soybean from Canada as raw material and focusing on two major categories: (1)Effects of different soaking, grinding temperature and heating methods on soy milk protein and soy milk quality; (2)Effects of different soaking, grinding temperat...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/10128794030610715421 |