functional fermented soybean curd
功能性豆腐乳酱
Coagulation of soybean curd by proteases
蛋白酶对豆乳的凝固作用研究
Study on the Process of Instant Soybean Curd.
即食豆腐脑加工工艺的研究
Study on Optimization of Soybean Curd Fermentation
大豆腐乳加工工艺的研究
Development of Convenient Jellied Soybean Curd Powder
方便豆腐花粉的研制
Effect of lactating Boer Goat Does feeding soybean curd on daily gain.
哺乳期布尔山羊母羊饲喂豆腐渣对其羔羊增重的影响
Changes in protease activity during Rhizopus fermentation of soybean curd
根霉发酵豆腐乳蛋白酶活性动态变化研究
Feeding Effects on Finishing Cattle by Substituting Soybean Meal by Dry Bean Curd Pulp
干豆腐渣替代豆粕对肥育牛的饲喂效果研究
About1.2 kg of fresh bean curd residue is produced from1 kg of soybean processed for tofu.
每加工1公斤大豆，约产生1。2公斤鲜豆腐渣。
The effect of microbial strains on the isoflavone content of fermented soybean curd during the first fermentation period
菌种对腐乳前发酵过程中大豆异黄酮含量的影响
Study on the changes of content and form of isoflavones in fermented soybean curd during its second period of fermentation
腐乳后发酵过程大豆异黄酮含量与存在形式的研究
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