Characterization and product innovation of sufu - a Chinese fermented soybean food

B. Han

Research output: Thesisexternal PhD, WU

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
  • Rombouts, Frans, Promotor
  • Nout, Rob, Co-promotor
Award date28 Jan 2003
Place of Publication[S.l.]
Print ISBNs9789058087898
Publication statusPublished - 2003


  • soyabean products
  • tofu
  • fermented foods
  • food microbiology
  • China

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