Work

The book of tofu : protein source of the future--now!

Year: 1983

Type: article

Source: University of Michigan Library Repository

Authors: William Shurtleff, Akiko Aoyagi

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W1496470518

FWCI:

Cites:

Cited by: 5

Related to: 10