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中文
2026, Vol. 47(1): 125-129 DOI: 10.13884/j.1003-3807hxjy.2025090008
Chemical Principle Behind Making Tofu with MgCl
2
as Coagulant: Colloidal Coagulation Rather than Protein Salting-Out
FAN Zong-Shan
1
, LI Zhou-Ping
2
**
1. Zouping No.1 Middle School, Zouping 256200, China;
2. Binzhou Middle School Affiliated to Capital Normal University, Binzhou 256600, China
Received
2025-08-31
Revised
2025-10-17
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