-
Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods
Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.356-364
DOI:https://doi.org/10.7318/KJFC/2023.38.5.356
Open abstract
Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods
Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.356-364
DOI:https://doi.org/10.7318/KJFC/2023.38.5.356
Open abstract