Home ›
Entities
› academia
› Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process
Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process
Research article (Food Chemistry, 2016) · cited 56× · AI/ML
Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process
Summary
Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process is a scholarly article[1].
Key Facts
Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process's instance of is recorded as scholarly article[2].
References
Programmatic citations — every numbered marker resolves to a verifiable graph row below.
Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process. Retrieved May 24, 2026, from https://4ort.xyz/entity/yield-and-textural-properties-of-tofu-as-affected-by-soymilk-coagulation-prepared-by-a-high-temperature-pressure-cooking
MLA“Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/yield-and-textural-properties-of-tofu-as-affected-by-soymilk-coagulation-prepared-by-a-high-temperature-pressure-cooking.
BibTeX@misc{4ortxyz_yield-and-textural-properties-of-tofu-as-affected-by-soymilk-coagulation-prepared-by-a-high-temperature-pressure-cooking_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process}}, year = {2026}, url = {https://4ort.xyz/entity/yield-and-textural-properties-of-tofu-as-affected-by-soymilk-coagulation-prepared-by-a-high-temperature-pressure-cooking}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process — https://4ort.xyz/entity/yield-and-textural-properties-of-tofu-as-affected-by-soymilk-coagulation-prepared-by-a-high-temperature-pressure-cooking (retrieved 2026-05-24)
