摘要
本文从物理化学、生物化学的角度对腐竹生产时薄膜的形成机理，凝胶结构及强度的影响因素，改善腐竹色泽的方法以及豆浆温度控制问题进行了论述，提出提高腐竹产品质量的对策。
The manufacture,mechanism of yuba,influencing factors of the structure and strength of gels,the methods to improve the colour of yuba and the temperature control of soya milk are discussed from the angle of physiochemistry and biochemistry in this paper. The measures to improve the quality of yuba product are put forward.
出处
《广西工学院学报》
CAS
1994年第1期67-71,共5页
Journal of Guangxi University of Technology
