Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu.

导出 OA

翻译打印收藏纠错

作者： Qiuyu,Lan ^[1] ; Zhaohui,Lin ^[1] ; Hongmin,Dong ^[2] ; Dingtao,Wu ^[1] ; Derong,Lin ^[1] ; Wen,Qin ^[1] ; Jiang,Liu ^[3] ; Wenyu,Yang ^[3] ; Qing,Zhang ^[1]

作者单位： College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China. ^[1] Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5 Canada. ^[2] Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China. ^[3]

关键词 Okara addition Particle size Quality improvement Tofu

DOI 10.1007/s13197-020-04563-7

PMID 33568845

发布时间 2022-02-02

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交