Application of Food Additives in Soy Products (Food Additives Application Series)

Author: Hu Guohua, Editor-in-Chief
Publisher:
Publish Date: 2005-09-01
Features: This book is a part of the "Food Additives Series." It primarily introduces the application of food additives in tofu and dried tofu products, vegetarian products, soy protein products, soy flour products, soy milk, youtiao, fermented bean paste, soybean paste, soy sauce, mung beans, and pea products. The book covers the production principles and processes of related soy products, including raw materials, formulations, production processes, key operational points, and the types and usage of food additives required. It is suitable for product development personnel, technicians, and additive production technicians in food production enterprises, as well as serving as a reference for faculty and students of relevant institutions.