Production of Pure Natural Fruit and Vegetable Colored Bean Curd

HU Run-fang; ZHANG Yu-mei; CHEN Yu-hua; LIN Guo-qiang

doi:10.13651/j.cnki.fjnykj.2016.10.015

HU Run-fang, ZHANG Yu-mei, CHEN Yu-hua, LIN Guo-qiang. Production of Pure Natural Fruit and Vegetable Colored Bean Curd[J]. Fujian Agricultural Science and Technology, 2016, 47(10): 39-40. DOI: 10.13651/j.cnki.fjnykj.2016.10.015

Citation:

HU Run-fang, ZHANG Yu-mei, CHEN Yu-hua, LIN Guo-qiang. Production of Pure Natural Fruit and Vegetable Colored Bean Curd[J]. Fujian Agricultural Science and Technology, 2016, 47(10): 39-40. DOI: 10.13651/j.cnki.fjnykj.2016.10.015

Citation:

HU Run-fang, ZHANG Yu-mei, CHEN Yu-hua, LIN Guo-qiang. Production of Pure Natural Fruit and Vegetable Colored Bean Curd[J]. Fujian Agricultural Science and Technology, 2016, 47(10): 39-40. DOI: 10.13651/j.cnki.fjnykj.2016.10.015

Production of Pure Natural Fruit and Vegetable Colored Bean Curd

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The production of pure natural fruit and vegetable color bean curd is introduced, raw materials, production technology, production points, sensory quality, preservation and other aspects were mainly described.

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Production of Pure Natural Fruit and Vegetable Colored Bean Curd

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