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International Journal of Food Properties Volume 13, 2010 - Issue 1
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Original Articles

Microbiological and Chemical Changes During the Production of Acidic Whey, A Traditional Chinese Tofu-Coagulant

Zhihong Qiao College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Xiao Dong Chen Department of Chemical Engineering, Monash University, Clayton Campus, Victoria, Australia
,
YongQiang Cheng College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Haijie Liu College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
YaQiong Liu College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
&
Lite Li College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaCorrespondence[email protected]
Pages 90-104 | Received 05 Feb 2008, Accepted 06 May 2008, Published online: 07 Jul 2010

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