Comparison of high pressure homogenization, selective thermal denaturation and glycosylation on textural properties of green soybean (Glycine max)tofu by TOPSIS analysis (Englisch)
- Neue Suche nach: Wang, Kaili
- Neue Suche nach: Zhao, Xu
- Neue Suche nach: Li, Jinpeng
- Neue Suche nach: Ma, Chenglong
- Neue Suche nach: Sun, Dongxue
- Neue Suche nach: Gantumur, Munkh-Amgalan
- Neue Suche nach: Oh, Kwang-Chol
- Neue Suche nach: Jiang, Zhanmei
- Weitere Informationen zu Jiang, Zhanmei:
- https://orcid.org/0000-0002-7296-658X
- Neue Suche nach: Hou, Juncai
- Neue Suche nach: Wang, Kaili
- Neue Suche nach: Zhao, Xu
- Neue Suche nach: Li, Jinpeng
- Neue Suche nach: Ma, Chenglong
- Neue Suche nach: Sun, Dongxue
- Neue Suche nach: Gantumur, Munkh-Amgalan
- Neue Suche nach: Oh, Kwang-Chol
- Neue Suche nach: Jiang, Zhanmei
- Weitere Informationen zu Jiang, Zhanmei:
- https://orcid.org/0000-0002-7296-658X
- Neue Suche nach: Hou, Juncai
In:
Food Control
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129
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2021
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Comparison of high pressure homogenization, selective thermal denaturation and glycosylation on textural properties of green soybean (Glycine max)tofu by TOPSIS analysis
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Beteiligte:Wang, Kaili ( Autor:in ) / Zhao, Xu ( Autor:in ) / Li, Jinpeng ( Autor:in ) / Ma, Chenglong ( Autor:in ) / Sun, Dongxue ( Autor:in ) / Gantumur, Munkh-Amgalan ( Autor:in ) / Oh, Kwang-Chol ( Autor:in ) / Jiang, Zhanmei ( Autor:in ) / Hou, Juncai ( Autor:in )
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Erschienen in:Food Control ; 129
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:18.04.2021
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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