豆腐脑 meaning in Chinese

douhua
jellied bean curd
uncongealed beancurd

When salt - coagulants : malt dextrin was 1 : 3 , the quality of instant soybean curd was better
盐类凝固剂：麦芽糊精为1 : 3时，所得的即食豆腐脑产品较好。
The effects of salt - coagulants embedment ratio on instant soybean curd strength , water losing rate and organoleptic evaluation were studied
摘要研究了盐类凝固剂的不同包埋比例对即食豆腐脑的凝胶强度、失水率及感官评定得分的影响。