Effect of soaking and cooking on selected soybean variety for preparation of fibrinolytic Douchi

By: Yangchao Luo.et.alMaterial type: TextTextPublication details: March - April 2009Description: 104 In: Journal of Food Science and Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
46;2 Available JA11371

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