Fig. 3
From: Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour
Effect of different wheat flour additions on the intermolecular forces of Suanjiang tofu.
Fig. 3 | npj Science of Food
From: Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour
Effect of different wheat flour additions on the intermolecular forces of Suanjiang tofu.
