Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu.

• Authors : Lu W; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.; Zhang Y

• Source: Food chemistry: X [Food Chem X] 2022 Nov 28; Vol. 17, pp. 100527. Date of Electronic Publication: 2022 Nov 28 (Print Publication: 2023).Publisher: Elsevier Ltd Country of Publication: Netherlands NLM ID: 101751436 Publication Model: eCollection Cited Medium:

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