URI(s)
- http://id.loc.gov/authorities/subjects/sh89005877
- http://id.loc.gov/authorities/sh89005877#concept
Variants
- Fuzhu
- Toufu pʻi
Broader Terms
Closely Matching Concepts from Other Schemes
Sources
- found: Work cat.: Shurtleff, W. Bibliography of yuba, c1989:CIP intro. (a cream-yellow, bland-flavored, concentrated protein-lipid surface film which forms on soymilk when gently heated; called yuba in Japanese or toufu pʻi or fuzhu in Chinese)
- found: Shurtleff, W. Thes. for soya(yuba; BT Soyfoods, Nonfermented)
- notfound: Web. 3;Random House;Stobart. Cook's encyc.;Krohn. Menu mystique;F & W cook's dict.
Instance Of
Scheme Membership(s)
Collection Membership(s)
Change Notes
- 1989-10-13: new
- 1989-11-27: revised
Alternate Formats