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Publications by Makoto Shimoyamada

Effects of Freeze-Thaw Treatment on the Characteristics of Soymilk and Formulated Tofu Curd

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

Characteristics and Purification of Soybean Milk Curdling Enzyme-Producing Yeast Saccharomyces Bayanus SCY003

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

New Cheese-Like Food Production From Soy Milk — Utility of Soy Milk Curdling Yeast

English

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