File:The manufacturing of Sufi and low-salt Sufu paste.jpg
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Summary
| Description |
English: Differences and similarities in the manufacturing of the low-salt Sufu paste (a novel Sufu product) and the Sufu (produced by the normal manufacturing method) |
| Date | |
| Source | https://www.researchgate.net/publication/330199105 |
| Author | Chunzhi Xie, Haiying Zeng & Likang Qin (2018) Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food, International Journal of Food Properties, 21:1, 2714-2729, DOI: 10.1080/10942912.2018.1560313 |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 06:44, 28 March 2023 |  | 1,200 × 1,119 (110 KB) | Dustfreeworld | Uploaded a work by Chunzhi Xie, Haiying Zeng & Likang Qin (2018) Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food, International Journal of Food Properties, 21:1, 2714-2729, DOI: 10.1080/10942912.2018.1560313 from https://www.researchgate.net/publication/330199105 with UploadWizard |
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