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Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd)

by Jun, Joon‐Young, Jung, Min‐Jeong, Jeong, In‐Hak, Kim, Gwang‐Woo, Sim, Jae‐Man, Nam, Si‐Youl, Kim, Byoung‐Mok
Published in Food Science & Nutrition (2019)