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

11 Citations (Scopus)

Original language	English
Pages (from-to)	90 - 104
Number of pages	15
Journal	International Journal of Food Properties
Volume	13
Issue number	1
DOIs	https://doi.org/10.1080/10942910802180190
Publication status	Published - 2010

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title = "Microbiological and chemical changes during the production of acidic whey, a traditional Chinese tofu-coagulant",

author = "Zhihong Qiao and Xiao Chen and Yong-Qiang Cheng and Haije Liu and Ya-Qiong Liu and Lite Li",

year = "2010",

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T1 - Microbiological and chemical changes during the production of acidic whey, a traditional Chinese tofu-coagulant

AU - Qiao, Zhihong

AU - Chen, Xiao

AU - Cheng, Yong-Qiang

AU - Liu, Haije

AU - Liu, Ya-Qiong

AU - Li, Lite

PY - 2010

Y1 - 2010

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JO - International Journal of Food Properties

JF - International Journal of Food Properties

SN - 1094-2912

IS - 1

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