Studies on Coagulation Process of Soymilk in Tofu and Kori-tofu Manufacture Part 2. Relationship between the "Point of Critical Concentration of Coagulant" in Electric Conductivity Measurement and the Optimum Coagulating Conditions in Tofu Processing.
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Published:1992
Issue:5
Volume:39
Page:412-417
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ISSN:0029-0394
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Container-title:NIPPON SHOKUHIN KOGYO GAKKAISHI
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language:
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Short-container-title:JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Author:
OHARA Tadahiko,OHHINATA Hiroshi,MURAMATSU Nobuyuki,MATSUHASHI Tetsujiro
Publisher
Japanese Society for Food Science and Technology
Cited by
1 articles.
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