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2009•Unpublished venueRequires access

Coagulation inhibition of soy milk with nigari by soybean water-soluble polysaccharides.

Hiroshi Yoshii, Takeshi Furuta

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Key concepts: Soy milk, Food science, Coagulation, Chemistry, Polysaccharide, Soy bean, Soy protein, Biochemistry

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Coagulation inhibition of soy milk with nigari by soybean water-soluble polysaccharides. — Research Paper | ScholarLens