ShareSummary
Comparison of the chemical and physical structure of tofu submitted to pressurization-depressurization freezing and forced-air freezing at -10 and -18 deg C. Scanning microscope study of the structure of frozen tofu. Influence of freezing on the characteristics of thawed tofu.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1993-2068
- Languages: Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 7
- Publication date: 1992
Links
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Indexing
- Themes: Seeds and plants
- Keywords: Tofu; Structure; Soya; Freezing
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Structural and textural quality of kinu-tofu fr...
- Author(s) : FUCHIGAMI M., TERAMOTO A., OGAWA N.
- Date : 1998/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 6
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Structural and textural changes in kinu-tofu du...
- Author(s) : FUCHIGAMI M., TERAMOTO A.
- Date : 1997/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 4
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Texture of tofu frozen under high pressure.
- Author(s) : FUCHIGAMI M.
- Date : 1996/04
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 822
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Surveys on thickening of soy proteins during co...
- Author(s) : SOEDA T.
- Date : 1995
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 42 - n. 7
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APPLICATION OF THE FREEZE-DENATURATION OF PROTE...
- Author(s) : MATSUHASHI T.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
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