https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATofu%2F27%2FenTranslations:Tofu/27/en - Revision history2026-09-12T06:35:58ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Tofu/27/en&diff=156435&oldid=prevFuzzyBot: Importing a new version from external source2025-06-20T00:42:34Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>[[wikt:coagulation|Coagulation]] of the protein and oil ([[emulsion]]) suspended in boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Coagulation depends on complex interactions. There are many variables including the variety and percentage of protein in the soybeans used, slurry cooking temperature, coagulation temperature, and other factors.</div>FuzzyBot