FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (12): 62-67.
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QIU Hua, LAO Tai-Cai, LI Chang-Peng
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Abstract: According to the gelatinization principle of protein the affecting factors.including protein content ,heating temperature pH valuen and concentration of coagulant were studied for the packed jellied bean curd.The optimal process was made for industrial production of the jellied bean curd after the factors were assessed through gel strength,content of water,textural evaluation and shaking resistant.
Key words: Jellied bean curd Quality Affectins factors
QIU Hua, LAO Tai-Cai, LI Chang-Peng. Optimal Processing Factors in Assenssing Jellied Bean Curd Quality[J]. FOOD SCIENCE, 2000, 21(12): 62-67.
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