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Guo, S.T., and Ono, T. (2005) The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-Lactone or Calcium Sulfate. Journal of Food Science, 70, C258-C262. http://dx.doi.org/10.1111/j.1365-2621.2005.tb07170.x

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