The book of tofu : food for mankind /
Saved in:
| Main Author: | Shurtleff, William, 1941- |
|---|---|
| Other Authors: | Aoyagi, Akiko, 1950- |
| Format: | Book |
| Language: | English |
| Published: |
New York :
Ballantine Books,
1979-
|
| Edition: | Rev. ed., condensed. |
| Subjects: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility
by: Zhaolu Li, et al.
Published: (2025-07-01) -
The Effectiveness of Green Scallop Shell Chitosan as Coagulant in Treatment of Tofu Industrial Liquid Waste
by: Nurlaili Fauziah, et al.
Published: (2022-09-01) -
Ultrasound pretreatment combined with emulsion coagulant: Synergistic effects on soybean protein gel properties and salt-coagulated tofu quality
by: Ying Xin, et al.
Published: (2025-09-01) -
Analysis of the main flavor compounds and bacterial flora in the fermentation process of stinky tofu brine
by: YAN Yan, YANG Shuo, JIANG Liwen, LIU Suchun
Published: (2025-06-01) -
Physico-chemical Characterization of Tofu By-Product Silage Supplemented with Fine Rice Bran and Chestnut Tannin as Silage Additives
by: Sadarman Sadarman, et al.
Published: (2024-09-01)


