Influence of high-concentration grinding technology on quality of high-fiber fermented soybean whey-based tofu

ZHANG Mingda, ZHAO Dan, CHEN Hao, ZHOU Xiaojie, HUANG Zhanrui, ZHAO Liangzhong, CHEN Xiaolong, JIANG Xinmin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (16) : 251-261.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (16) : 251-261. DOI: 10.13995/j.cnki.11-1802/ts.046544

Influence of high-concentration grinding technology on quality of high-fiber fermented soybean whey-based tofu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(16): 251-261 https://doi.org/10.13995/j.cnki.11-1802/ts.046544

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