Published in
Elsevier, Food Hydrocolloids, (136), p. 108252, 2023
DOI: 10.1016/j.foodhyd.2022.108252
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Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria
Journal article published in 2023 by
Liang Liu,
Youtao Huang,
Xiaoqian Zhang,
Jianhua Zeng,
Junzhe Zou,
Lanwei Zhang,
Pimin Gong 
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