PREPARATION AND EVALUATION OF SOYBEAN CURD WITH REDUCED BEANY FLAVOR

被引：10

作者：

SCHRODER, DJ

JACKSON, H

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02661.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：450 / &

共 10 条

[1]

HACKLER LR, 1967, CEREAL CHEM, V44, P70

[2]

HANG YD, 1967, FOOD TECHNOL-CHICAGO, V21, P1033

[3]

HANG YD, 1967, FOOD TECHNOL-CHICAGO, V21, P1035

SCHRODER, DJ ;

JACKSON, H .

[5]

SCHRODER DJ, 1969, THESIS U ALBERTA

SPACKMAN, DH ;

STEIN, WH ;

MOORE, S .

[7]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[8]

Wilkens W. F., 1967, FOOD TECHNOL, V21, P1630

[9]

1965, OFFICIAL METHODS ANA

[10]

[No title captured]