http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CB4QFjAA&url=http%3A%2F%2Fwww.researchgate.net%2Fprofile%2FYangchao_Luo2%2Fpublication%2F228090910_Effect_of_soaking_and_cooking_on_selected_soybean_variety_for_preparation_of_fibrinolytic_Douchi%2Flinks%2F0fcfd4fef9f9102ca3000000.pdf&ei=Uz8sVa6IMJT7oQSDq4DwBA&usg=AFQjCNGmxe1V8gK7gS9tR7a6VMgJY_EHqA&bvm=bv.90790515,d.cGU
有论文研究了浸泡时间和烹调时间的组合比例,浸泡结果是有不同的。
http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CB4QFjAA&url=http%3A%2F%2Fwww.researchgate.net%2Fprofile%2FYangchao_Luo2%2Fpublication%2F228090910_Effect_of_soaking_and_cooking_on_selected_soybean_variety_for_preparation_of_fibrinolytic_Douchi%2Flinks%2F0fcfd4fef9f9102ca3000000.pdf&ei=Uz8sVa6IMJT7oQSDq4DwBA&usg=AFQjCNGmxe1V8gK7gS9tR7a6VMgJY_EHqA&bvm=bv.90790515,d.cGU
所有跟帖:
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你引用的是豆豉纤维蛋白溶解活性和水泡的关系.
-weston-
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04/13/2015 postreply
17:12:25
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看soluble solid loss曲线和内容解释,里面有stachyose。请文内搜stachyose
-uptrend-
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04/13/2015 postreply
17:31:23
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The solid loss is only 0.4% after 5h soaking. Not significant,
-weston-
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04/13/2015 postreply
17:47:02
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焖烧锅烧开放过夜行不?
-猫眼狗眼-
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04/13/2015 postreply
22:03:58
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难说. 试试看就知道了 :)
-weston-
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04/14/2015 postreply
13:36:59