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The effect of different varieties of soybean and calcium ion concentration on the quality of tofu

✍ Scribed by G. Skurray; J. Cunich; O. Carter

Publisher: Elsevier Science
Year: 1980
Tongue: English
Weight: 260 KB
Volume: 6
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(80)90024-2

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