Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea

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Yasuhiro Arii1,2,3, Kaho Nishizawa1

  • 1Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University, Nishinomiya, Hyogo 663-8558, Japan.

Heliyon
|September 28, 2018
PubMed

Keywords:
Analytical chemistryFood analysisFood scienceFood technology

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