Changes of Astringent Sensation of Soy Milk during Tofu Curd Formation

✍ Scribed by Al Mahfuz, Abdullah; Tsukamoto, Chigen; Kudou, Shigenitsu; Ono, Tomotada

• Book ID: 125417208
• Publisher: American Chemical Society
• Year: 2004
• Tongue: English
• Weight: 115 KB
• Volume: 52
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0491557