Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour
Abstract In this study, wheat flour at different contents was mixed with soy whey and fermented to produce high-quality Suanjiang tofu. The objective was to evaluate the impact of wheat flour supplementation on the physicochemical, structure, and qualitative properties of Suanjiang tofu, and explore...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-05-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00454-3 |
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