Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.Title凝固剂及加工条件对豆腐凝胶形成及品质 影响研究进展.Authors孙冰玉; 郑欣茹; 刘琳琳; 吕铭守; 黄雨洋; 朱 颖; 曲 敏; 朱秀清; 石彦国PublicationScience & Technology of Food Industry, 2024, Vol 45, Issue 3, p388ISSN1002-0306Publication typeArticleDOI10.13386/j.issnl002-0306.2023030178