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Changes in quality characteristics of tofu with freezing treatment of soybeans

Zi Gu1, Kwang Yeon Lee1, Hyeon Gyu Lee1

  • 1Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
freezing treatmentsensory evaluationsoybeantextural propertiestofu

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