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  1. 1
    Sam Chang, Zhisheng Liu, Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition, 2012,

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  2. 2
    S. Yuan, S. K. C. Chang, Texture Profile of Tofu as Affected by Instron Parameters and Sample Preparation, and Correlations of Instron Hardness and Springiness with Sensory Scores, Journal of Food Science, 2007, 72, 2
  3. 3
    Bei-Zhong Han, Frans M Rombouts, M.J.Robert Nout, A Chinese fermented soybean food, International Journal of Food Microbiology, 2001, 65, 1-2, 1

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