新型豆制品加工工艺与配方
- 作者张志健编
- 出版社北京：科学技术文献出版社
- 标注页数332 页
- 文件页数347 页
- 文件大小12.71 MB
- 出版时间2001
- ISBN7502337016
内容简介
本书共分九章，分别介绍了豆类的特性，新兴豆类蛋白的加工与应用，酸乳风味、营养保健、固体、清凉豆类饮料的加工工艺与配方，豆腐与腐竹加工工艺，豆类小食品加工工艺与配方等。
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