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1by Syu, Siou-Duan, 許秀端“...碩士 === 國立嘉義大學 === 食品科學系研究所 === 102 === This study aimed to develop the preparation of rice tofu...”
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2by Dwi Ningsih“...The study on “The Quality of Milk Tofu Onde” observed from its crispiness,colour,taste and texture...”
Published 2002-05-01
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3“...ABSTRACT: This study aimed to evaluate the microbiological quality of tofu sold in supermarkets...”
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5by Alwani Hamad, Eli Nurlaeli, Dea Y. Pradani, Asmiyenti D. Djalil, Dwi HartantiSubjects: “...tofu...”
Published 2019-12-01
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6by Stanojević Slađana P., Barać Miroljub B., Pešić Mirjana B., Milovanović Mirjana M., Vučelić-Radović Biljana V.Subjects: “...tofu...”
Published 2010-01-01
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7“...碩士 === 輔仁大學 === 食品科學系 === 95 === Tofu is one of the most popular foods in the traditional oriental...”
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8“...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...”
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9“...博士 === 國立臺灣大學 === 農業化學研究所 === 92 === It was found that the firm tofu made with the water-to-bean...”
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10“... of soybean curd (filled tofu) after freezing. The different ratio of CaCO3, konjac powder, Ca-lactate...”
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11“...碩士 === 中國文化大學 === 生活應用科學系 === 102 === The new way of making paiyen tofu is using soy protein...”
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12“...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...”
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13“... at functional enhancement of tofu products, addressing the influences of different processing conditions...”
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14“... of mold adding starch on tofu. Molded rice tofu that had characteristic rice aroma and nutrient...”
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15“... tofu from night markets in Taipei and Taichung, consumption frequency of stinky tofu by hobbyists...”
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16“...碩士 === 國立臺灣大學 === 食品科技研究所 === 107 === Microorganisms in soymilk and tofu can grow fast and cause...”
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17“...碩士 === 國立彰化師範大學 === 電機工程學系 === 105 === Dried tofu is a commonly seen tofu food product...”
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18by Xiangfei Guan, Xuequn Zhong, Yuhao Lu, Xin Du, Rui Jia, Hansheng Li, Minlian ZhangSubjects: “...tofu...”
Published 2021-07-01
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19“... organic tofu. The theory of factors that influence the purchasing behavior developed by Kotler was used...”
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20“... is hydrophilic and can easily lost during the tofu production process. So the aim of this study...”
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