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
See the source
Indexing
- Themes: Seeds and plants
- Keywords: Tofu; Structure; Soya; Freezing
-
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
View record
-
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
View record
-
Texture of tofu frozen under high pressure.
- Author(s) : FUCHIGAMI M.
- Date : 1996/04
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 822
View record
-
Investigation on the relationship between freez...
- Author(s) : FUKUDA R., REDO M. A., WATANABE M.
- Date : 2023/08/21
- Languages : English
- Source: Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
- Formats : PDF
View record
-
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
View record