| 番茄黄瓜菜汁豆腐加工工艺 |
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| 引用本文： | 潘明,杨东. 番茄黄瓜菜汁豆腐加工工艺[J]. 现代食品科技, 1999, 0(4) |
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| 作者姓名： | 潘明 杨东 |
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| 作者单位： | 四川轻化工学院生物工程系!自贡，643033 |
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| 摘 要： | 以番茄汁、黄瓜汁和大豆为原料研制了色泽美观的天然、营养豆腐，丰富了豆腐的品种，有良好的发展前景。
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| 关 键 词： | 豆腐 菜汁凝固剂 天然食品 |
The process of the nutritional bean curd with tomato juice and cucumber juice |
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| Pang Min et al.. The process of the nutritional bean curd with tomato juice and cucumber juice[J]. Modern Food Science & Technology, 1999, 0(4) |
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| Authors: | Pang Min et al. |
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| Affiliation: | Pang Min et al. |
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| Abstract: | The natural and nutritional bean curd is made up of tomato juice, cucumber juice and soybean, it has excellent color and market's development foreground. |
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| Keywords: | bean curd vegetable juice coagulant natural food |
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