Effect of calcium sulfate concentration in soymilk on the microstructure of firm tofu and the protein constitutions in tofu whey

Kao F.-J.NAN-WEI SUNAN-WEI SU2020-01-062020-01-06200300218561https://scholars.lib.ntu.edu.tw/handle/123456789/446247[SDGs]SDG6Effect of calcium sulfate concentration in soymilk on the microstructure of firm tofu and the protein constitutions in tofu wheyjournal article10.1021/jf03420212-s2.0-0141483169https://www2.scopus.com/inward/record.uri?eid=2-s2.0-0141483169&doi=10.1021%2fjf0342021&partnerID=40&md5=6e7174a6837ee340c9950c53ea087550