Effect of different freezing and storage condition on the physical properties of protein coagulum (Firm Tofu)

Author:

Poudyal Rajib L.ORCID,Kobayashi Rika,Suzuki Toru,Watanabe Manabu

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference39 articles.

1. Microbiological survey of tofu sold in a rural illinois county;Ashraf;J. Food Protect.,1999

2. Effect of freezing rates and freeze-thaw cycles on the texture, microstructure and pectic substances of mango;Charoenrein;Int. Food Res. J.,2016

3. Effect of freezing conditions and storage on ice crystal and drip volume in turbot ž /scophthalmus maximus evaluation of pressure shift freezing vs. air-blast freezing;Chevaliera;Innov. Food Sci. Emerg. Technol,2001

4. Changes in ultrastructure and sensory characteristics on Electro-magnetic and air blast freezing of beef during frozen storage;Choi;Korean J. food Sci. Anim. Resour.,2015

5. Microstructural changes in strawberry after freezing and thawing processes;Delgado;LWT - Food Sci. Technol.,2005

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