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Journal: Foods, 2021
Volume: 10
Number: 1857

Article: Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects
Authors: by Giuseppe Zeppa, Martina Tedesco, Marta Bertolino and Betül Çilek Tatar
Link: https://www.mdpi.com/2304-8158/10/8/1857

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