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S. Yuan and 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 72

Article first published online: 9 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00263.x

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