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Process optimization,texture and microstructure of novel kelp tofu

Xianjiang Ye Li Chen Zhichen Su Xiaojuan Lin Jicheng Chen

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.111-118,8.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.111-118,8.DOI:10.1016/j.fshw.2022.07.029

Process optimization,texture and microstructure of novel kelp tofu

Xianjiang Ye ¹Li Chen ¹Zhichen Su ¹Xiaojuan Lin ¹Jicheng Chen¹

作者信息

1. College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China
折叠

摘要

关键词

Laminaria japonica Aresch/Enzymatic hydrolysis/Antihypertensive peptide/Kelp tofu

分类

轻工纺织

引用本文复制引用

Xianjiang Ye,Li Chen,Zhichen Su,Xiaojuan Lin,Jicheng Chen..Process optimization,texture and microstructure of novel kelp tofu[J].食品科学与人类健康(英文),2023,12(1):P.111-118,8.

基金项目

supported by the Natural Science Foundation of Fujian Province (2020J01558) （2020J01558）

the Expert Workstation of Fuzhou Hailin Food Co., Ltd （）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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