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Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process
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