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HARVARD Citation
Shin, W. et al. (n.d.). Change in texture improvement of low‐fat tofu by means of low‐fat soymilk protein denaturation. Journal of the science of food and agriculture. pp. 1000-1007. [Online].
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Shin, W. et al. (n.d.). Change in texture improvement of low‐fat tofu by means of low‐fat soymilk protein denaturation. Journal of the science of food and agriculture. pp. 1000-1007. [Online].