A part of this work was supported by Urakami Foundation and the Grant-in Aid for Scientific Research (B) from the Ministry of Education, Science, Sports and Culture in Japan.
Structural and Textural Changes in Kinu-Tofu Due to High-Pressure-Freezing
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 828–837, July 1997
How to Cite
FUCHIGAMI, M. and TERAMOTO, A. (1997), Structural and Textural Changes in Kinu-Tofu Due to High-Pressure-Freezing. Journal of Food Science, 62: 828–837. doi: 10.1111/j.1365-2621.1997.tb15465.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 6/1/96; revised 1/10/97; accepted 3/4/97.
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