Decrease in the Gel Strength of Tofu Caused by an Enzyme...

Bioscience Biotechnology and Biochemistry 1993 / 01 Vol. 57; Iss. 4

Decrease in the Gel Strength of Tofu Caused by an Enzyme Reaction during Soybean Grinding and Its Control

Obata, Akio, Matsuura, Masaru
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Volume:
57
Language:
english
Journal:
Bioscience, Biotechnology and Biochemistry
DOI:
10.1271/bbb.57.542
Date:
January, 1993
File:
PDF, 710 KB
english, 1993
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