Effects of Water-in-Oil Slow-Release Coagulants Based on Fermented Soybean Whey on Gel Properties of Whole Soybean Flour
YI Hongbo, LI Jun, LI Jiayi, WANG Peng, WANG Shengnan, LIU He
FOOD SCIENCE . 2024, (23): 54 -61 .  DOI: 10.7506/spkx1002-6630-20240510-073