TY  JOUR
TI  STUDY ON SUITABILITY OF NEW SOYBEAN VARIETIES FOR MANUFACTURING SOYBEAN CURD – TOFU
KW  soybean
KW  varietal characteristics
KW  protein content
KW  processing
KW  soybean curd
KW  tofu
KW  organoleptic evaluation
JO  Bulletin of KSAU
AU  Osmolovskiy, P.D.
AU  Tevchenkov, A..
AU  Nemenushchaya, L.A.
AU  Zelentsov, S.V.
PY  2023
IS  0
PB  Krasnoyarsk State Agrarian University