Research Progress on Tofu Coagulants and Their Coagulation Mechanisms

Tofu has captivated researchers’ attention due to its distinctive texture and enrichment in nutritional elements, predominantly soybean protein. Coagulants play a critical role in promoting coagulation during tofu production, directly influencing its texture, quality, and physicochemical characteris...

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書誌詳細

主要な著者:	Yuhan Geng, Xin Du, Rui Jia, Yi Zhu, Yuhao Lu, Xiangfei Guan, Yuehan Hu, Xinyu Zhu, Minlian Zhang
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2024-10-01
シリーズ:	Foods
主題:	tofu coagulant coagulation mechanism
オンライン･アクセス:	https://www.mdpi.com/2304-8158/13/21/3475
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