Cite
HARVARD Citation
Zhao, N. et al. (2023). Gelation mechanism of high soluble dietary fiber okara-egg tofu induced by combined treatment of steam explosion and enzymatic hydrolysis. Food hydrocolloids. p. . [Online].
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Zhao, N. et al. (2023). Gelation mechanism of high soluble dietary fiber okara-egg tofu induced by combined treatment of steam explosion and enzymatic hydrolysis. Food hydrocolloids. p. . [Online].