Guan, Z.; Zhang, J.; Zhang, S.; He, Y.; Li, Y.; Regenstein, J.M.; Xie, Y.; Zhou, P.
Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu. Foods 2023, 12, 918.
https://doi.org/10.3390/foods12050918
AMA Style
Guan Z, Zhang J, Zhang S, He Y, Li Y, Regenstein JM, Xie Y, Zhou P.
Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu. Foods. 2023; 12(5):918.
https://doi.org/10.3390/foods12050918
Chicago/Turabian Style
Guan, Ziyu, Jie Zhang, Shitong Zhang, Yun He, Yadi Li, Joe M. Regenstein, Yuan Xie, and Peng Zhou.
2023. "Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu" Foods 12, no. 5: 918.
https://doi.org/10.3390/foods12050918
APA Style
Guan, Z., Zhang, J., Zhang, S., He, Y., Li, Y., Regenstein, J. M., Xie, Y., & Zhou, P.
(2023). Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu. Foods, 12(5), 918.
https://doi.org/10.3390/foods12050918