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
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
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）