Zhu, Qiaomei <br/><br/>
Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu.  [electronic resource] 

 -  Food chemistry  Jun 2016 
 - 197-204 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.01.065  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsions--chemistry<br/>Gels<br/>Glycerol--analogs & derivatives<br/>Magnesium--analysis<br/>Ricinoleic Acids--analysis<br/>Soy Foods--analysis<br/>Water--analysis