THE EFFECT OF DIFFERENT VARIETIES OF SOYBEAN AND CALCIUM ION CONCENTRATION ON THE QUALITY OF TOFU
- Author
- SKURRAY G; CUNICH J; CARTER O
HAWKESBURY AGRIC. COLL./RICHMOND N.S.W. 2753/AUS - Source
- FOOD CHEM.; ISSN 0308-8146; GBR; DA. 1980; VOL. 6; NO 2; PP. 89-95; BIBL. 8 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- PRODUIT FERMENTE MATIERE PREMIERE SOJA TECHNOLOGIE APTITUDE TECHNOLOGIQUE PROPRIETE ORGANOLEPTIQUE ESSAI VARIETAL QUALITE TOFU TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FERMENTED PRODUCT RAW MATERIALS SOYBEAN TECHNOLOGY KEEPING QUALITY ORGANOLEPTIC PROPERTIES VARIETY TRIAL QUALITY TOFU FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8110180504
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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