[1]岳文婷,卢丽霞,杨文钰,等.不同复合凝固剂全豆豆腐营养品质分析[J].大豆科学,2020,39(01):138-145.[doi:10.11861/j.issn.1000-9841.2020.01.0138]
 YUE Wen-ting,LU Li-xia,YANG Wen-yu,et al.Analysis of Different Compound Coagulants on the Nutritional Quality of Whole Soybean Tofu[J].Soybean Science,2020,39(01):138-145.[doi:10.11861/j.issn.1000-9841.2020.01.0138]
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不同复合凝固剂全豆豆腐营养品质分析

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备注/Memo

收稿日期:2019-08-21基金项目:国家自然科学基金(31401329);四川省科技厅重点研发项目(2019YFN0107)。第一作者简介:岳文婷(1997-),女,硕士,主要从事食品工程研究。E-mail:945686307@qq.com。通讯作者:张清(1986-),男,博士,副教授,主要从事粮油精深加工理论与技术研究。E-mail:zhangqing@sicau.edu.cn。

更新日期/Last Update: 2020-03-17