Suitability of the soybean harvested in Tokushima [Japan] for food processing and improvement of techniques for circulation and utilization of the products, 3: Tofu [bean curd] processing by heating with super boiling water
1983
Ohmura, Y. | Shimamoto, T. | Sasaki, T. (Tokushima-ken. Food Research Inst. (Japan))
AGROVOC Keywords
Bibliographic information
Report of Tokushima Food Research Institute (Japan)
Issue
31
ISSN
0388-9181
Pagination
pp. 1-3
Other Subjects
Ebullicion; Japon / industria alimentaria; Cuisson a l'eau; Aliment a base de soja; Japon / industrie alimentaire; Japan / food industries
Language
Japanese
Note
Summary (Ja)
Type
Summary
1985-08-15
AGRIS AP
Data Provider
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