Effects of freezing processes on the structure and flavor of frozen tofu
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DOI: 10.1002/jsfa.14245
Abstract: Frozen tofu with a porous and elastic structure and a unique taste is formed by steaming, soaking and freezing fresh tofu. At present, no unified standard exists for the manufacture of frozen tofu. Hence, this… read more here.
Keywords: tofu; processes structure; freezing processes; frozen tofu ... See more keywords