Zhengbin Yang

Wuhan Polytechnic University

1 Machi Rd, Dongxihu Qu, Wuhan Shi

Hubei Sheng

China

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Gel properties and quality of Chinese Suanjiang tofu as influenced by the addition of wheat flour in fermented soy whey

Number of pages: 27 Posted: 06 Dec 2022

Jiangli Wu, Yongde Zeng, Jin Fan, Zhengbin Yang and xuefeng zeng

Guizhou University, Guizhou University, Guizhou University, Wuhan Polytechnic University and Guizhou University

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