Tofu products: A review of their raw materials, processing conditions, and packaging
Author:
Affiliation:
1. College of Food Science Northeast Agricultural University Harbin China
2. Department of Food Science Cornell University Ithaca New York
3. Harbin Institute of Food Industry Harbin China
4. Heilongjiang Academy of Green Food Science Harbin China
Funder
China Scholarship Council
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12640
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3. Applications of ultrasound in food and bioprocessing
4. Spatial characterization of soybean yield and quality (amino acids, oil, and protein) for United States;Assefa Y.;Scientific Reports,2018
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