Some biochemical and physical changes during manufacturing of grey sufu, a traditional Chinese fermented soybean curd

International Journal of Food Engineering

Volumn 9, Issue 1, 2013, Pages 45-54

  Ma, Yan Li ^a   Wang, Jia Huai ^a   Cheng, Yong Qiang ^b   Yin, Li Jun ^c   Li, Li Te ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRICULTURAL UNIVERSITY OF HEBEI   (China)

^c Beijing Ershang Wangzhihe Food Co Ltd   (China)

Author keywords

Biochemical and physical changes; Butyric acid; Grey sufu; Hydrophobic amino acids

Indexed keywords

AMINO NITROGEN; FERMENTED SOYBEANS; FREE AMINO ACIDS; GREY SUFU; HYDROPHOBIC AMINO ACIDS; PHYSICAL CHANGES; SHORT-CHAIN FATTY ACIDS; WATER SOLUBLE PROTEIN;

AMINO ACIDS; HYDROPHOBICITY; MANUFACTURE;

BUTYRIC ACID;

EID: 84882352403     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2012-0204     Document Type: Article

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