Effect of Coagulation Temperature on Gelling Properties and Chemical Forces of Tofu Coagulated with Glucono-δ-lactone
JIN Yang, LIU Lisha, ZHANG Xiaofei, ZHANG Qing, BAI Jie, GUO Hong, PENG Yijiao
FOOD SCIENCE . 2020, (23): 49 -55 .  DOI: 10.7506/spkx1002-6630-20200602-027