Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/13547
Title: Food
Issue Date: Oct-2011
Publisher: NISCAIR-CSIR, India
Abstract: The characteristic of whole soybean curd is that it includes the soybean residue that is discarded as waste in the manufacture of usual soybean curd (known as tofu).
Description: 187-189
URI: http://hdl.handle.net/123456789/13547
Appears in Collections:NPARR Vol.2(4) [October 2011]

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