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The Processing of Three Kinds of Natural and Chromatic Bean Curd
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TS214.2

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    Abstract:

    This paper discussed the manufacture of natural and chromatic bean curd from soy bean, mixed juice of green grocery and artemisia selengensis, carrot juice, and black sesame juice.The best parameter of these techniques was determined. This product changed

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WANG Liang, ZHANG Min, WANG Rong. The Processing of Three Kinds of Natural and Chromatic Bean Curd[J]. Journal of Food Science and Biotechnology,2002,21(3).

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