STORAGE CONDITIONS AFFECT SOYBEAN COLOR, CHEMICAL COMPOSITION AND TOFU QUALITIES
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2004.24015.x/fullpdf
Reference26 articles.
1. Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties
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