The effects of heating conditions of raw soyamilk, GDL concentration in soyamilk and coagulating conditions on tofu-gel strength and water-holding capacity were investigated.
研究了豆浆加热条件、凝固条件和GDL浓度对豆腐凝胶强度和保水性的影响。
The effects of heating conditions of raw soyamilk, GDL concentration in soyamilk and coagulating conditions on tofu-gel strength and water-holding capacity were investigated.
研究了豆浆加热条件、凝固条件和GDL浓度对豆腐凝胶强度和保水性的影响。
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