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Influence of okara with varying particle sizes on the gelli..:
Lan, Qiuyu
;
Lin, Zhaohui
;
Dong, Hongmin
...
Journal of Food Science and Technology. 58 (2020) 2 - p. 520-531 , 2020
Link:
https://doi.org/10.1007/s13197-020-04563-7
RT Journal T1 <Title>Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s13197-020-04563-7&Exemplar=1&LAN=DE A1 Lan, Qiuyu A1 Lin, Zhaohui A1 Dong, Hongmin A1 Wu, Dingtao A1 Lin, Derong A1 Qin, Wen A1 Liu, Jiang A1 Yang, Wenyu A1 Zhang, Qing PB Springer Science and Business Media LLC YR 2020 SN 0022-1155 SN 0975-8402 JF Journal of Food Science and Technology VO 58 IS 2 SP 520 OP 531 LK http://dx.doi.org/https://doi.org/10.1007/s13197-020-04563-7 DO https://doi.org/10.1007/s13197-020-04563-7 SF ELIB - SuUB Bremen
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