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:
• 你引用的是豆豉纤维蛋白溶解活性和水泡的关系. -weston- ♀ (41 bytes) () 04/13/2015 postreply 17:12:25
• 看soluble solid loss曲线和内容解释,里面有stachyose。请文内搜stachyose -uptrend- ♂ (0 bytes) () 04/13/2015 postreply 17:31:23
• The solid loss is only 0.4% after 5h soaking. Not significant, -weston- ♀ (51 bytes) () 04/13/2015 postreply 17:47:02
• 焖烧锅烧开放过夜行不? -猫眼狗眼- ♀ (0 bytes) () 04/13/2015 postreply 22:03:58
• 难说. 试试看就知道了 :) -weston- ♀ (0 bytes) () 04/14/2015 postreply 13:36:59