Characteristics of Soybean Curds Manufactured by Various Bitterns
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201310559989393.pdf
Reference21 articles.
1. NUTRITIONAL STUDIES ON SOYBEAN CURD PRODUCED BY CALCIUM SULFATE PRECIPITATION OF SOYBEAN MILK
2. Quality of Tofu Prepared with Deep Seawater as Coagulant
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