机译:冷冻对冻干豆腐微观结构和补水性能的影响
Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Minato Ku, 4-5-7 Konan, Tokyo, Japan|Kasetsart Univ, Fac Agroind, Dept Packaging & Mat Technol, 50 Ngam Wong Wan Rd, Bangkok 10900, Thailand;
Hiroshima Univ, Grad Sch Biosphere Sci, Dept Biofunct Sci & Technol, 1-4-4 Kagamiyama, Hiroshima, Japan;
Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Minato Ku, 4-5-7 Konan, Tokyo, Japan;
Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Minato Ku, 4-5-7 Konan, Tokyo, Japan;
Freezing; Microstructure; Rehydration; Freeze-drying; Soybean curd;
机译:替代冻结:对冷冻干燥Daikon(Raphanus Sativus L)的补液性能的影响
机译:冷冻温度对冻干米粥水化特性的影响
机译:冷冻温度和水分活度对冷冻干燥蓝鳍金枪鱼微结构,颜色和蛋白质构象的影响
机译:冻干红色血液细胞脱水过程中的脱水损伤研究
机译:淀粉添加对低脂凝乳酶凝乳特性及其在凝乳和乳清之间分配的影响。
机译:蟹壳提取物作为凝结剂对豆腐质地和感官特性的影响
机译:在整个大豆凝乳的制造中加入高速剪切:对聚集行为和微观结构的影响