Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Effect of ultrasonic amplitude on the general properties of W/O emulsion controlled-release coagulantand the quality enhancement of brine tofu
Saved in:
| Published in: | Food Quality and Safety |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
| Description not available. |