Nutritional components analysis of quick-frozen protein Tofu and the effects of freezing process on the texture

doi:10.13995/j.cnki.11-1802/ts.022477

TANG Xiaoshu, HU Bo, CHEN Xuemei, ZHANG Baixi

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 136-141.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 136-141. DOI: 10.13995/j.cnki.11-1802/ts.022477

Nutritional components analysis of quick-frozen protein Tofu and the effects of freezing process on the texture

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(23): 136-141 https://doi.org/10.13995/j.cnki.11-1802/ts.022477

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Received	Published
2019-10-08	2019-12-15
Issue Date
2020-02-11

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