CHICKPEA, MUNGBEAN, COWPEA AND PEANUTS AS SUBSTITUTES FOR SOYBEAN CURDS

被引：0
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作者：
MOHAMED, S
JOHAN, Z
BAKAR, J
机构：
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1989年 / 24卷 / 04期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：385 / 394
页数：10
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