增加盐类凝固剂浓度，可以强化豆腐凝胶强度，但对保水性有弱化作用。
As salt-coagulant concentration in soymilk increased, tofu-gel strength increased, whereas water-holding capacity decreased.
增加盐类凝固剂浓度，可以强化豆腐凝胶强度，但对保水性有弱化作用。
As salt-coagulant concentration in soymilk increased, tofu-gel strength increased, whereas water-holding capacity decreased.
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