Effect of Boiling Treatment of Soymilk on the Composition, Yield, Texture and Sensory Properties of Tofu
- 1 May 1986
- journal article
- Published by Elsevier BV in Canadian Institute of Food Science and Technology Journal
- Vol. 19 (2), 53-56
- https://doi.org/10.1016/s0315-5463(86)71416-8
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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