Changes in quality characteristics of tofu with freezing treatment of soybeans
Crossref DOI link: https://doi.org/10.1007/s10068-016-0129-0
Published Online: 2016-06-30
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gu, Zi
Lee, Kwang Yeon
Lee, Hyeon Gyu
License valid from 2016-06-01