Author:
Zuo Feng,Chen Zhenjia,Shi Xiaodi,Wang Ruican,Guo Shuntang
Funder
National Key Technologies Research and Development Program
Ministry of Science and Technology of the People’s Republic of China
Natural Science Foundation of China
Subject
General Medicine,Food Science,Analytical Chemistry
Reference29 articles.
1. Official methods of analysis;AOAC International,1995
2. Texture profile analysis;Bourne;Food Technology,1978
3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976
4. Processing effect on soybean storage proteins and their relationship with tofu quality;Cai;Journal of Agricultural and Food Chemistry,1999
5. Texture and microstructure of soybean curd (tofu) as affected by different coagulants;DeMan;Food Structure,1986
Cited by
41 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献