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Rheological Characteristics and Gelation Mechanism of Tofu (Soybean Curd)

✍ Scribed by Kohyama, Kaoru; Sano, Yoh; Doi, Etsushiro

Book ID: 121399024
Publisher: American Chemical Society
Year: 1995
Tongue: English
Weight: 609 KB
Volume: 43
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf00055a011

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