Effect of ultrasonic treatment on the rheological property...

Innovative Food Science & Emerging Technologies 2016 / 10 Vol. 37

Effect of ultrasonic treatment on the rheological property and microstructure of tofu made from different soybean cultivars

Lin, Hsiao-Feng, Lu, Chun-Ping, Hsieh, Jung-Feng, Kuo, Meng-I
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Volume:
37
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2016.08.013
Date:
October, 2016
File:
PDF, 1.39 MB
english, 2016
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