Search Results1-4 of  4

  • CHENG Yongqiang ID: 9000001155896

    Doctoral Program in Agricultural Sciences, University of Tsukuba (2004 from CiNii)

    Articles in CiNii:3

    • Texture Evaluation of Tofu (Soybean Curd) by Viscoelastic Tests (2002)
    • 中国における豆腐品質改善のための基礎解析 : 豆腐のテクスチャー評価 (2001)
    • Rheological Properties of MgCl_2-coagulated Tofu and Conditions for Hard Tofu Production in China (2004)
  • CHENG Yongqiang ID: 9000018827774

    College of Food Science and Nutritional Engineering, China Agricultural University (2007 from CiNii)

    Articles in CiNii:1

    • Counter-measures taken by Chinese Government and Enterprises for the New Japanese Positive List Regulation (2007)
  • CHENG Yongqiang ID: 9000022048960

    College of Food Science and Nutritional Engineering, China Agricultural University (2009 from CiNii)

    Articles in CiNii:1

    • Isoflavone Content and Anti-acetylcholinesterase Activity in Commercial Douchi (a Traditional Chinese Salt-fermented Soybean Food) (2009)
  • CHENG Yongqiang ID: 9000256710087

    Doctoral Program in Agricultural Sciences, University of Tsukuba (2002 from CiNii)

    Articles in CiNii:1

    • Study on the texture of okara-added tofu (2002)
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