Art
J-GLOBAL ID：200902036558268219   Reference number：87A0364314

Optimization of yield and properties of silken tofu from soybeans. II. Heat processing.

絹ごし豆腐の歩留最適化と特性 II 加熱処理
Author (2)：
BEDDOWS C G

About BEDDOWS C G

(Leeds Polytechnic, Leeds, GBR)

About Leeds Polytechnic, Leeds, GBR

, 
WONG J

About WONG J

(Leeds Polytechnic, Leeds, GBR)

About Leeds Polytechnic, Leeds, GBR


Material：
International Journal of Food Science and Technology  (International Journal of Food Science + Technology)

About International Journal of Food Science and Technology


Volume： 22  Issue： 1  Page： 23-27  Publication year： Feb. 1987 
JST Material Number： B0863A  ISSN： 0950-5423  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
tofu

About tofu

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
絹ごし豆腐

About 絹ごし豆腐


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JST classification (1)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
絹ごし豆腐

About 絹ごし豆腐

, 
歩留最適化

About 歩留最適化

, 
加熱処理

About 加熱処理


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