Cite
HARVARD Citation
Xin, Y. et al. (2018). Effect of curdlan on textural and cooking qualities of noodles made with tofu. Journal of food processing and preservation. 42 (8), p. n/a. [Online].
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Xin, Y. et al. (2018). Effect of curdlan on textural and cooking qualities of noodles made with tofu. Journal of food processing and preservation. 42 (8), p. n/a. [Online].