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

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE [2021]
Lan Qiuyu, Lin Zhaohui, Dong Hongmin, Wu Dingtao, Lin Derong, Qin Wen, Liu Jiang, Yang Wenyu, Zhang Qing
PMID: 33568845 [10.1007/s13197-020-04563-7]
MATERIALS

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