# Enhancing the anti-freezing properties of glucono-δ-lactone induced tofu through the incorporation of curdlan

> Research article (Food Hydrocolloids, 2023) · cited 21× · AI/ML

**Wikidata**: [openalex:W4389937424](https://www.wikidata.org/wiki/openalex:W4389937424)  
**Source**: https://4ort.xyz/entity/enhancing-the-anti-freezing-properties-of-glucono-lactone-induced-tofu-through-the-incorporation-of-curdlan