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    Effects of Water-in-Oil Slow-Release Coagulants Based on Fermented Soybean Whey on Gel Properties of Whole Soybean Flour

    Effects of Water-in-Oil Slow-Release Coagulants Based on Fermented Soybean Whey on Gel Properties of Whole Soybean Flour by YI Hongbo, LI Jun, LI Jiayi, WANG Peng, WANG Shengnan, LIU He

    Published 2024-12-01
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