Order Article Reprints

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

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

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