Processing Effect on Soybean Storage Proteins and Their Relationship with Tofu Quality
Author:
Affiliation:
1. Department of Food and Nutrition and Department of Cereal Science, North Dakota State University, Fargo, North Dakota 58105
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980571z
Reference41 articles.
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