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Physical, Chemical and Sensory Qualities of Roselle Water Extract-coagulated Tofu Compared with Tofu from Two Natural Coagulants

机译：玫瑰茄水提取物凝固豆腐与两种天然混凝剂豆腐的物理，化学和感官品质

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Fasoyiro S.B.;
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1. High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant [J] . Fei Yongtao, Li Li, Chen Liyan, Food microbiology . 2018,第DECa期

机译：高通量测序和基于培养的方法来分析与天然发酵豆腐乳清（一种传统的中国豆腐凝结剂）的化学变化相关的微生物多样性
2. A novel approach to improving the quality of bittern-solidified tofu by W/O controlled-release coagulant. 2: using the improved coagulant in tofu processing and product evaluation. [J] . Jinlong Li, Zhihong Qiao, Tatsumi E., Food and bioprocess technology . 2013,第7期

机译：W / O控释混凝剂改善卤水固化豆腐质量的新方法。 2：在豆腐加工和产品评估中使用改良的凝结剂。
3. Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu [J] . LWT-Food Science & Technology . 2017,第Pta1期

机译：有机酸凝结剂对豆腐的物理性质和化学相互作用的影响
4. Standardization of Physical Parameters for Instron Texture Analysis for Tofu Quality Evaluation [C] . Shaohong Yuan, Sam K. C. Chang Symposium on chemistry, texture, and flavor of soy . 2010

机译：豆腐质量评价的Instron纹理分析物理参数标准化
5. The impact of deep-frying on the fat, protein and isoflavone content of tofu with sensory evaluation of five types of tofu. [D] . Phillips, Kathleen B. 2004

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6. Influence of natural coagulants on isoflavones and antioxidant activity of tofu [O] . C. R. Rekha, G. Vijayalakshmi 2010

机译：天然混凝剂对异黄酮和豆腐抗氧化活性的影响
7. The physical, chemical and sensory properties of soymilk, tofu and doughnut made from specialty full-fat soy flours [O] . Low, Yuen-Ching 1997

机译：由特种全脂大豆粉制成的豆浆，豆腐和甜甜圈的物理，化学和感官特性
8. Influence of Hydroponically Grown Hoyt Soybeans and Radiation Encountered on Mars Missions on the Yield and Quality of Soymilk and Tofu [R] . Wilson, Lester A. 2005

机译：水培生长的Hoyt大豆和火星任务辐射对豆奶和豆腐产量和品质的影响

Physical, Chemical and Sensory Qualities of Roselle Water Extract-coagulated Tofu Compared with Tofu from Two Natural Coagulants

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