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The decrease mechanism of undesirable astringent taste in soymilk during tofu curd formation.
The decrease mechanism of undesirable astringent taste in soymilk during tofu curd formation.
2004
A. Al-Mahfuz
Chigen Tsukamoto
Tomotada Ono
F. Moscardi
C B Hoffmann Campo
O. F. Saraiva
P. R. Galerani
F. C. Krzyzanowski
M. C. Carrao Panizzi
Keywords:
Food processing
Taste
Food science
Horticulture
Astringent
Materials science
Chemistry
Correction
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