Property changes of frozen soybean curd during frozen storage in “Kori-tofu” manufacturing process
Rika Kobayashi, Takahiro Ishiguro, Ami Ozeki, Kiyoshi Kawai, Toru Suzuki
Topics & Concepts
Ice crystalsSoy proteinRecrystallization (geology)DehydrationChemistryFood scienceMicrostructureTexture (cosmology)CrystallographyBiologyBiochemistryPhysicsImage (mathematics)OpticsPaleontologyArtificial intelligenceComputer scienceFreezing and Crystallization ProcessesMicroencapsulation and Drying ProcessesProteins in Food Systems