Fermented tofu: Enhancement of keeping quality and sensorial properties

Published 2013 View Full Article

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Title
Fermented tofu: Enhancement of keeping quality and sensorial properties
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 34, Issue 2, Pages 336-346
Publisher
Elsevier BV
Online
2013-05-14
DOI
10.1016/j.foodcont.2013.04.047

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