Soybean Oil Volume Fraction Effects on the Rheology Characteristics and Gelation Behavior of Glucono‐δ‐Lactone and Calcium Sulfate‐Induced Tofu Gels

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4603|47|2|112-130

ISSN： 0022-4901

Source： JOURNAL OF TEXTURE STUDIES, Vol.47, Iss.2, 2016-04, pp. : 112-130

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