Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu.

Foods · 2023 · PMC10000490 · PMID 36900435

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showed a trendno p-value reported

At different holding temperatures, the hardness of tofu gelatin showed a trend of increasing and then decreasing with the coagulant fermented with L. plantarum .

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