Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean
about
Research progress in tofu processing: From raw materials to processing conditions.Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility.How well do plant based alternatives fare nutritionally compared to cow's milk?Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread.Effect of Blanching on Food Physical, Chemical, and Sensory Quality
P2860
Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean
description
2014 nî lūn-bûn
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2014年の論文
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2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
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2014年論文
@zh-tw
2014年论文
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2014年论文
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2014年论文
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name
Effect of different process pa ...... and tofu from sprouted soybean
@en
Effect of different process pa ...... nd tofu from sprouted soybean.
@nl
type
label
Effect of different process pa ...... and tofu from sprouted soybean
@en
Effect of different process pa ...... nd tofu from sprouted soybean.
@nl
prefLabel
Effect of different process pa ...... and tofu from sprouted soybean
@en
Effect of different process pa ...... nd tofu from sprouted soybean.
@nl
P2860
P1476
Effect of different process pa ...... and tofu from sprouted soybean
@en
P2093
Dipika Agrahar Murugkar
P2860
P2888
P304
P356
10.1007/S13197-014-1320-Z
P577
2014-03-21T00:00:00Z