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The research of tofu coagulation mechanism
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    Abstract:

    it was found that the pH of Soy milk decrease as the temperature increase. And the complex reaction between divalent metallic ion and citrate and phyctate causes the pH of Soy milk decrease is proved. So there is no difference between acid coagulation and

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Yang Fangqi Gao Fuchen Mong Xu. The research of tofu coagulation mechanism[J]. Journal of Food Science and Biotechnology,1993,12(2).

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