1.
Study on the Correlation between Soybean and the Quality of Tofu and Flour Products Made from Bean Dregs
大豆与豆腐品质相关性及豆渣面制品研究
2.
Effects of Soybean Protein Coagulating Properties on Tofu;
大豆蛋白凝胶特性对豆腐品质影响研究
3.
The effect of soybean protein content on the yield and quality of bei tofu
大豆蛋白质含量对北豆腐得率和品质的影响
4.
Studies on the Craft and Quality of Pudding Bean Curd Fermented by Lactobacillus;
乳酸菌发酵布丁豆腐生产工艺及其品质的研究
5.
He likes food made of beancurd.
他喜欢豆腐做的食品。
6.
Isolation, Identification Primary Spoilage Bacterium from Non-ferment Soy Product and Preservative Studies;
非发酵性豆制品（豆腐丝）主要腐败细菌的分离鉴定及其防腐研究
7.
These include sufu, which is produced by the fermentation of tofu, a chemically coagulated soybean milk product.
这包括豆腐乳,是由豆腐发酵制成的。豆腐是豆浆经化学凝固而成的产品
8.
Adaptability of Different Soybean Varieties to Bei-Tofu Processing;
不同大豆品种的北豆腐加工适应性研究
9.
Molecular Identification of Phytophthora Resistance Gene in Soybean Cultivar Yudou 25
大豆品种豫豆25抗疫霉根腐病基因的鉴定
10.
The wasted health food material-okara nutrient and processing methods of fine particalized paste
被废弃的健康食品原料——豆腐渣的营养及其高品质微粒子泥的加工方法
11.
Sure. Then, you can go and eat fried bean curd.
当然，然后你再去品尝油炸豆腐。
12.
Take Leave of Awful Engineering and Create First-Class Buildings
告别“豆腐渣”工程 打造精品建筑
13.
Microbiological Study of Sufu-A Fermented Soybean Food;
大豆发酵食品—腐乳的微生物学研究
14.
Take Leave of Awful Engineering and Create First-Class Buildings;
告别“豆腐渣”工程 打造精品建筑
15.
Isolation and Identification of Spoilage Microorganisms in Soybean Products (Dried Bean Curd)
豆制品(茶干)中致腐菌的分离鉴定
16.
Two of the best alternative sources of calcium are tofu and soy milk.
其中，另外两种最佳的钙质来源是豆腐和豆浆。
17.
Purification and Physicochemical Properties of Pectin from Premna microphylla
豆腐柴果胶的纯化及其理化性质研究
18.
Structural Change of Protein during Tofu Gelation Process
豆腐凝胶形成过程中蛋白质变化研究