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Preparation and characterization of fine powdered whole soybean curd |
Junghee Shin |
Phys Act Nutr. 2015;19(4):297-302. Published online December 31, 2015 DOI: https://doi.org/10.5717/jenb.2015.15121804 |
Glycinin-carbohydrate conjugates: Preparation, characterization, and application in processing of whole soybean curd Physicochemical properties of whole soybean curd prepared by microbial transglutaminase Fabrication of whole soybean curd using three soymilk preparation techniques PREPARATION AND EVALUATION OF SOYBEAN CURD WITH REDUCED BEANY FLAVOR Preparation of Fermented Soybean Curd using Stem Bromelain USE OF CALCIUM SALTS FOR SOYBEAN CURD PREPARATION Preparation Techniques For Structural Characterization of Powdered and Composite Materials Characterization of physicochemical properties of fermented soybean curd residue by Morchella esculenta Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles WHP Guideline |