Biochemical, textural and microstructural changes in whole-soya bean cotyledon sufu during fermentation
Version of Record online: 5 FEB 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 8, pages 1834–1841, August 2014
How to Cite
Xia, X., Li, G., Zheng, J., Ran, C. and Kan, J. (2014), Biochemical, textural and microstructural changes in whole-soya bean cotyledon sufu during fermentation. International Journal of Food Science & Technology, 49: 1834–1841. doi: 10.1111/ijfs.12492
- Issue online: 14 JUL 2014
- Version of Record online: 5 FEB 2014
- Manuscript Accepted: 11 DEC 2013
- Manuscript Received: 30 SEP 2013
- Fundamental Research Funds. Grant Number: XDJK2013D021
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