Open AccessHubei flavor Bean curd residue innovation and nutrition
Author(s) -
Hui Ding
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/657/1/012074
Subject(s) - residue (chemistry) , business , flavor , food science , promotion (chess) , tourism , chemistry , microbiology and biotechnology , agricultural science , biology , geography , political science , biochemistry , archaeology , politics , law
With the rise of rural tourism, Bean curd residue has gradually become a favorite food for tourists. While effectively driving the income of local villagers, it also promotes the inheritance and promotion of Bean curd residue making technology. Based on this, this study carries out innovative research.