Publisher
Springer Science and Business Media LLC
Reference39 articles.
1. AOAC (2005) Official methods of analysis of the association of official analytical chemists (method 900.02, 994.12, 996.06, 996.01). Gaithersburg, Maryland
2. Arii Y, Sano Y, Nishizawa K (2021) Direct comparison of the tofu-like precipitate formation by adding different coagulants: magnesium chloride and glucono-δ-lactone. Heliyon 7:e07239. https://doi.org/10.1016/j.heliyon.2021.e07239
3. Barracosa P, Simões I, Martins AP et al (2021) Biochemical diversity of cardoon flowers (Cynara cardunculus L.): Predicting PDO Mediterranean cheese textures. Food Biosci 39:100805. https://doi.org/10.1016/j.fbio.2020.100805
4. Benassi VDT, Benassi MDT, Prudencio SH (2011) Brazilian soybean cultivars: characteristics for tofu production and acceptance by the consumer market. Semin Ciências Agrárias 32:1901–1914. https://doi.org/10.5433/1679-0359.2011v32Suplp1901
5. Brazil (2019) Normative Instruction n° 60, 23 December 2019. Establishes lists of microbiological standards for foods
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献