Cite
HARVARD Citation
Xing, G. et al. (2020). Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria. Food research international. p. . [Online].
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Xing, G. et al. (2020). Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria. Food research international. p. . [Online].