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Impact of a Mg2+ Emulsion Coagulant on Tofu's Gel Charact... | ResearchHub
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Impact of a Mg2+ Emulsion Coagulant on Tofu's Gel Characteristics
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Authors
Ying Xin
6 more
Ying Xin
•
Xiya Yan
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•
Fusheng Chen
Published
August 1, 2024
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Journal
Journal of Food Engineering
Topics
Chemistry
Organic Chemistry
Medicine
Food Science
Coagulation
Show all topics
DOI
10.1016/j.jfoodeng.2024.112281
