Research on soybean curd coagulated by lactic acid bacteria

Chinese traditional soybean curd is coagulated by calcium salt. In order to investigate the feasibility of soybean curd coagulation by lactic acid bacteria, we studied the effective factors in soybean curd coagulation when using common soybean curd strains. In soybean curd concentration, incubating...

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Detalles Bibliográficos
Autores principales: Jianming, Wang, Qiuqian, Lin, Yiyun, Wang, Xi, Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2013
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3710577/
https://www.ncbi.nlm.nih.gov/pubmed/23888263
http://dx.doi.org/10.1186/2193-1801-2-250

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3710577/
https://www.ncbi.nlm.nih.gov/pubmed/23888263
http://dx.doi.org/10.1186/2193-1801-2-250

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