Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Yoshimura Miki and Naito Shigehiro and Nagano Takao and Nishinari Katsuyoshi,Effect of Concentration of Soybean Powder on the Rheological Properties and the Network Structure of Soybean Curd Prepared from Powdered Soybean,Nippon Shokuhin Kagaku Kogaku Kaishi,1341027X,Japanese Society for Food Science and Technology,2007,54,4,143-151,https://cir.nii.ac.jp/crid/1390282681384659712,https://doi.org/10.3136/nskkk.54.143