Preparation of a Cheese-like Food Using Soymilk, and Its Antioxidative Property and Characteristics

Autor:	Miki Nishiyama, Kumiko Mori, Takeo Kato, Yoshiyuki Nakamura, Koji Yamamoto, Hideo Esaki
Rok vydání:	2013
Předmět:	Property (philosophy) Chemistry Food science Food Science
Zdroj:	Nippon Shokuhin Kagaku Kogaku Kaishi. 60:480-489
ISSN:	1881-6681 1341-027X
DOI:	10.3136/nskkk.60.480
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ab90f98a29b8893e682570fa1c1590a2 https://doi.org/10.3136/nskkk.60.480 Zobrazit plný text záznamu