Optimization of Suanjiang Fermentation Process and Tofu Preparation Process by Response Surface Methodology

doi:10.11882/j.issn.0254-5071.2026.04.030

ZHANG Shuang, ZHANG Min, HU Miao, WANG Jiao, YUAN Zifan, LI Shuying

China Brewing ›› 2026, Vol. 45 ›› Issue (4) : 220-228.

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China Brewing ›› 2026, Vol. 45 ›› Issue (4) : 220-228. DOI: 10.11882/j.issn.0254-5071.2026.04.030

Optimization of Suanjiang Fermentation Process and Tofu Preparation Process by Response Surface Methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(4): 220-228 https://doi.org/10.11882/j.issn.0254-5071.2026.04.030

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Received	Published
2026-01-04	2026-04-25
Issue Date
2026-05-27

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