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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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