PHYSICOCHEMICAL CHARACTERISTICS OF SOFT TOFU FORMULATED FROM SELECTED SOYBEAN VARIETIES
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2002.tb01026.x/fullpdf
Reference29 articles.
1. Processing Effect on Soybean Storage Proteins and Their Relationship with Tofu Quality
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