Influence of soybean variety and method of processing on tofu manufacturing, quality and consumer acceptability
Date
1984
Authors
Johnson, Lamar
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Altmetrics
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Food Technology
Abstract
The purpose of this study is two-fold: 1) to determine if soybean variety and the method of processing are important factors in influencing tofu quality and 2) to determine American preferences for this traditional Oriental product.
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Sun Jan 01 00:00:00 UTC 1984