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Journal: Foods, 2024
Volume: 13
Number: 2748

Article: The Preparation of W/O/W High-Internal-Phase Emulsions as Coagulants for Tofu: The Effect of the Addition of Soy Protein Isolate in the Internal Water Phase
Authors: by Yongquan Wang, Xuanbo Liu and Qiang Zhang
Link: https://www.mdpi.com/2304-8158/13/17/2748

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