Original language | English |
---|---|
Pages (from-to) | 90 - 104 |
Number of pages | 15 |
Journal | International Journal of Food Properties |
Volume | 13 |
Issue number | 1 |
DOIs | |
Publication status | Published - 2010 |
Microbiological and chemical changes during the production of acidic whey, a traditional Chinese tofu-coagulant
Zhihong Qiao, Xiao Chen, Yong-Qiang Cheng, Haije Liu, Ya-Qiong Liu, Lite Li
Research output: Contribution to journal › Article › Research › peer-review
18
Citations
(Scopus)