Effect of compound coagulants and emulsifiers on the textural properties and isoflavone retention of tofu
碩士 === 國立嘉義大學 === 食品科學系研究所 === 97 ===
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/96336500932695980715 |