PubAg

Main content area

MLA

Zuo, Feng, et al. "Yield and Textural Properties of Tofu As Affected by Soymilk Coagulation Prepared by a High-temperature Pressure Cooking Process." Food chemistry, v. 213, pp. 561-566. doi: 10.1016/j.foodchem.2016.07.008

APA

Zuo, F., Chen, Z., Shi, X., Wang, R., & Guo, S. (2016). Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process. Food chemistry, 213, 561-566. doi: 10.1016/j.foodchem.2016.07.008

Chicago

Zuo, Feng, Zhenjia Chen, Xiaodi Shi, Ruican Wang, and Shuntang Guo. "Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process" Food chemistry 213, 1 (2016): 561-566. doi: 10.1016/j.foodchem.2016.07.008