Kim, Y.-N.; Muttakin, S.; Jung, Y.-M.; Heo, T.-Y.; Lee, D.-U.
Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour. Foods 2019, 8, 617.
https://doi.org/10.3390/foods8120617
AMA Style
Kim Y-N, Muttakin S, Jung Y-M, Heo T-Y, Lee D-U.
Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour. Foods. 2019; 8(12):617.
https://doi.org/10.3390/foods8120617
Chicago/Turabian Style
Kim, Ye-Na, Syahrizal Muttakin, Young-Min Jung, Tae-Yeong Heo, and Dong-Un Lee.
2019. "Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour" Foods 8, no. 12: 617.
https://doi.org/10.3390/foods8120617
APA Style
Kim, Y. -N., Muttakin, S., Jung, Y. -M., Heo, T. -Y., & Lee, D. -U.
(2019). Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour. Foods, 8(12), 617.
https://doi.org/10.3390/foods8120617