Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu
Summary
Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu is a scholarly article[1].
Key Facts
Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-coagulant-and-treatment-conditions-on-the-gelation-and-textural-properties-of-acidic-whey-tofu
MLA“Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-coagulant-and-treatment-conditions-on-the-gelation-and-textural-properties-of-acidic-whey-tofu.
BibTeX@misc{4ortxyz_effect-of-coagulant-and-treatment-conditions-on-the-gelation-and-textural-properties-of-acidic-whey-tofu_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-coagulant-and-treatment-conditions-on-the-gelation-and-textural-properties-of-acidic-whey-tofu}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu — https://4ort.xyz/entity/effect-of-coagulant-and-treatment-conditions-on-the-gelation-and-textural-properties-of-acidic-whey-tofu (retrieved 2026-05-24)
