Properties of soymilk and yogurt-like food prepared by using defatted soybean flour (properties of soymilk and yogurt-like food)

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 48, Issue 12, 2001, Pages 906-912

  Yoshimoto, Tomoko ^a   Sato, Kazuyoshi ^a  

^a HIROSHIMA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23044483346     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.48.906     Document Type: Article

References (21)

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