ShareThe utilization of curdlane in the manufacturing of freeze-dried tofu or quick-freezable tofu.
[In Japanese. / En japonais.]
Author(s) : NAKAO Y., YAMAGUCHI T., TAGUCHI T.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1995-1231
- Languages: Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 41 - n. 2
- Publication date: 1994
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Indexing
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Themes:
Freeze-drying of foodstuffs and other products;
Seeds and plants - Keywords: Tofu; Freeze-drying; Freezing; Additive
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Screening, isolation, and identification of foo...
- Author(s) : WATANABE M., WATANABE J.
- Date : 1994
- Languages : English
- Source: Biosci. Biotechnol. Biochem. - vol. 58 - n. 1
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FREEZING AND FREEZE-DRYING: EFFICIENT PRESERVAT...
- Author(s) : ARTAMONOVA M. P.
- Date : 1990
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 5
View record
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Volatile retention in microwave freeze-dried mo...
- Author(s) : CHEN S. D., OFOLI R. Y., SCOTT E. P., ASMUSSEN J.
- Date : 1993/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 5
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Glassy state in relation to the thermal inactiv...
- Author(s) : SCHEBOR C., BUERA M. del P., CHIRIFE J.
- Date : 1996/11
- Languages : English
- Source: J. Food Eng. - vol. 30 - n. 3-4
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REACTIVATION AND MULTIPLICATION OF CULTURES OF ...
- Date : 1980/09
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 69
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