Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu - Concepedia

Concepedia

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Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu

DOI Full Paper Access

16

Citations

40

References

2020

Year

Qiuyu Lan, Zhaohui Lin, Hongmin Dong, Ding‐Tao Wu, Derong Lin, Wen Qin, Jiang Liu, Wenyu Yang, Qing Zhang

Journal of Food Science and Technology

Microstructural PropertiesEngineeringFunctional PropertyParticle SizesFood BiophysicsRheologyFood ProcessingGlucono-δ-lactone-induced TofuBiomolecular Engineering

References

	Year	Citations

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