Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of Sodium Alginate on the Physical Properties and Storage Stability of Freeze-Dried Tofu Coagulated with Crab Shell Extract;Foods;2023-12-25
2. Recent advance in modification strategies and applications of soy protein gel properties;Comprehensive Reviews in Food Science and Food Safety;2023-12-13
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