Traditional Beancurd Manufacture

Traditional Beancurd Manufacture

This publication reviews the wide range of beancurd varieties available, the principles used in their manufacture by traditional methods and those methods that have potential for large-scale manufacture.


Author
Publisher Intermediate Technology
Release Date
ISBN
Pages 44 pages
Rating 4/5 (86 users)
Read More

More Books:

Traditional Beancurd Manufacture
Language: en
Pages: 44
Authors: Natasha Johnson
Categories: Social Science
Type: BOOK - Published: 1994 - Publisher: Intermediate Technology

This publication reviews the wide range of beancurd varieties available, the principles used in their manufacture by traditional methods and those methods that
History of Tofu and Tofu Products (1985-1994)
Language: en
Pages: 1177
Authors: William Shurtleff; Akiko Aoyagi
Categories: Reference
Type: BOOK - Published: 2022-06-08 - Publisher: Soyinfo Center

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 233 photographs and ill
History of Fermented Tofu - A Healthy Nondairy / Vegan Cheese (1610-2011)
Language: en
Pages: 360
Authors: William Shurtleff
Categories: Fermented soyfoods
Type: BOOK - Published: 2011 - Publisher: Soyinfo Center

History of Soybeans and Soyfoods in China, in Chinese Cookbooks and Restaurants, and in Chinese Work with Soyfoods Outside China (Including Taiwan, Manchuria, Hong Kong & Tibet) (1949-2022)
Language: en
Pages: 1569
Authors: William Shurtleff; Akiko Aoyagi
Categories: Reference
Type: BOOK - Published: 2022-01-11 - Publisher: Soyinfo Center

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and ill
History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014)
Language: en
Pages: 3015
Authors: William Shurtleff
Categories: Soybean
Type: BOOK - Published: 2014-06-22 - Publisher: Soyinfo Center

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of cha
History of Tofu and Tofu Products (965 CE to 2013)
Language: en
Pages: 4004
Authors: William Shurtleff
Categories: Soyfoods
Type: BOOK - Published: 2013-05 - Publisher: Soyinfo Center

History of Soybeans and Soyfoods in the United Kingdom and Ireland (1613-2015)
Language: en
Pages: 1726
Authors: William Shurtleff; Akiko Aoyagi
Categories:
Type: BOOK - Published: 2015-06-14 - Publisher: Soyinfo Center

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 333 color photographs and illustrations. Free
History of Yuba - The Film That Forms Atop Heated Soymilk (1587-2012)
Language: en
Pages: 418
Authors: William Shurtleff
Categories: Reference
Type: BOOK - Published: 2012-11-01 - Publisher: Soyinfo Center

Tofu & Soymilk Production
Language: en
Pages: 336
Authors: William Shurtleff
Categories: Soybean
Type: BOOK - Published: 2000 - Publisher: Soyinfo Center

History of Teriyaki (1813-2022)
Language: en
Pages: 210
Authors: William Shurtleff; Akiko Aoyagi
Categories: Reference
Type: BOOK - Published: 2022-07-29 - Publisher: Soyinfo Center

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 36 photographs and illu