Textural properties of firm tofu as affected by calcium coagulants
Kai Chen, Yiqun Huang, Xiangjun Li, You Wu, Yongle Liu, Faxiang Wang
Topics & Concepts
CalciumFood scienceChemistryMicrostructureOrganic chemistryCrystallographyFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems