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Jéssica Tamiozzo Schmidt,Keli Cantelli,Clarice Steffens,Juliana Steffens,Jamile Zeni
The aim of this study was to develop and characterize tofu with vegetable coagulant kiwi, ginger and lemon. Soybeans used for tofu processing was from conventional cultivar. Soybeans were analyzed in relation to moisture, protein, ash and pH. In soybean ...
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