PREPARATION AND EVALUATION OF SOYBEAN CURD WITH REDUCED BEANY FLAVOR
- 1 May 1972
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 37 (3) , 450-451
- https://doi.org/10.1111/j.1365-2621.1972.tb02661.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958