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 journalArticleResearchpeer-review

18 Citations (Scopus)
Original languageEnglish
Pages (from-to)90 - 104
Number of pages15
JournalInternational Journal of Food Properties
Issue number1
Publication statusPublished - 2010

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