摘要
对豆乳凝固酶的研究应用情况进行了全面的回顾,认为凝固强度低是制约豆乳凝固酶应用的主要原因。同时也对豆乳凝固酶的研究方向进行了探讨。
The researching development of soymilk clotting enzyme （SCE） was reviewed in this paper, and the low clotting strength was considered to be the limitation of it＇s application. The ways on how to improve the clotting strength of SCE were also discussed.
出处
《农产品加工（下）》
2006年第10期41-43,共3页
Farm Products Processing
基金
西北农林科技大学人才基金资助(01140503)
关键词
豆乳凝固酶
豆酪
大豆
蛋白
soymilk clotting enzyme
soybean cheese
soybean
protein
development
