The development and sensory acceptability of lupin-based tofu

Journal of Food Quality

Volumn 33, Issue 1, 2010, Pages 85-97

  Jayasena, V ^a   Khu, W S ^a   Nasar Abbas, S M ^a  

^a CURTIN UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

GLYCINE MAX;

EID: 77949539229     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2009.00290.x     Document Type: Article

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