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From

Pre-treatment of Soy Slurry with Viscozyme L and the Concentration of Sugars and Isoflavones and the Microstructure of Silken Tofu

Michele Rosset, Adelaide Del Pino Beléia

Journal of Food and Nutrition Research. 2014, 2(3), 130-135 doi:10.12691/jfnr-2-3-7