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Effects of Soybean Protein Coagulating Properties on Tofu
Author: HanLiYing
Tutor: WuFei
School: Northeast Agricultural University
Course: Animal products processing
Keywords: Soy protein Gel properties Tofu Quality
CLC: TS214.2
Type: Master's thesis
Year: 2008
Downloads: 500
Quote: 2
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Abstract
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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Food processing industry > Legume system for food > Soy-based food
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