Biochemical changes in soy sauce prepared with extruded and traditional materials

Resource

Food Research International, 31(6-7), 487-492

Journal

Food Research International

Journal Volume

31

Journal Issue

6-7

Pages

487-492

Date Issued

1998

Date

1998

Author(s)

Chou, Cheng-Chun

Ling, Meei-Yueh

URI

Type

journal article

File(s)

Name

86.pdf

Size

24.16 KB

Format

Adobe PDF

Checksum

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