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Preparation of soybean cheese using lactic starter organisms. 3. effects of mold ripening and increasing concentrations of skim milk solids



Preparation of soybean cheese using lactic starter organisms. 3. effects of mold ripening and increasing concentrations of skim milk solids



Journal of food science 36(1): 22-24




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PREPARATION OF SOYBEAN CHEESE USING LACTIC STARTER ORGANISMS. Effects of Mold Ripening and Increasing Concentrations of Skim Milk Solids. Journal of Food Science 36(1): 22-24, 1971

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