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A Comparison of Various Coagulants in Tofu-Forming Properties

Journal of the Japanese Society for Food Science and Technology Volume 52 Issue 3 Page 114-119
published_at 2005-03
2007010046.pdf
[fulltext] 1.45 MB
Title
豆腐製造における各種凝固剤の特性の比較
A Comparison of Various Coagulants in Tofu-Forming Properties
Creators Mine Yurie
Creators Murakami Kaori
Creators Azuma Keiko
Creators Yoshihara Shiho
Creators Fukunaga Kimitoshi
Creators Saeki Takashi
Creators Sawano Etsuo
Source Identifiers [PISSN] 1341-027X [NCID] AN10467499
Languages jpn
Resource Type journal article
Publishers 日本食品科学工学会
Date Issued 2005-03
File Version Version of Record
Access Rights open access
Schools 大学院理工学研究科(工学)