%0 Journal Article
%T STUDY ON SUITABILITY OF NEW SOYBEAN VARIETIES FOR MANUFACTURING SOYBEAN CURD – TOFU
%A Osmolovskiy, P.D.
%A Tevchenkov, A..
%A Nemenushchaya, L.A.
%A Zelentsov, S.V.
%K soybean, varietal characteristics, protein content, processing, soybean curd, tofu, organoleptic evaluation
%J Bulletin of KSAU
%D 2023
%N 0
%P 7
%I Krasnoyarsk State Agrarian University