Proj
J-GLOBAL ID:200904012915578850  Research Project code:9910000345 Update date:Feb. 06, 2006

Rationalization of production processes of Tofu by introduction of new techniques and improvement of process.

新技術の導入または工程改善による製造工程の合理化 豆腐製造における酵素利用に関する研究
Study period:1995 - 2000
Organization (1):
Investigating Researcher (1):
Research overview:
For the purpose of production of Tofu with higher value and higher quality, improvements of physical properties and taste of Tofu by acting various ferments, such as Protease, to Tofu are studied.
Keywords (5):
豆腐 ,  製品開発 ,  食品加工 ,  発酵食品 ,  乳酸菌
Research program: Ordinary Research

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