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Si‐Youl Nam
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Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd)
by
Joon‐Young Jun
,
Min‐Jeong Jung
,
In‐Hak Jeong
,
Gwang‐Woo Kim
,
Jae‐Man Sim
,
Si
‐
Youl
Nam
,
Byoung‐Mok Kim
Published in
Food Science & Nutrition
(2019)
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Related Subjects
Chionoecetes japonicus
Nutrition. Foods and food supply
TX341-641
calcium
coagulant
crab shell
sensorial acceptability
texture
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