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Textural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients
Textural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients
Jae-Jin Shim, Sam-Pin Lee, | Korean Socity of Food Science&Nutrition | 2003 ,
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Functional Ingredients
Penton Publishing [, ]