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2013•Food Science and BiotechnologyRequires access

Physicochemical and sensory characteristics of a low-fat tofu produced using supercritical CO2 extracted soy flour

Woo‐Kyoung Shin, Wook Kim, Yookyung Kim

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Key concepts: Food science, Chemistry, Flavor, Soy flour, Supercritical fluid, Soy protein, Organic chemistry

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Physicochemical and sensory characteristics of a low-fat tofu produced using supercritical CO2 extracted soy flour — Research Paper | ScholarLens