ADHIKARI, S.; B. KARKI, T. Quality Assessment of Tofu from Black Soybean (Glycine max.) by using Natural and Synthetic Coagulant. Journal of Food Science and Technology Nepal, [S. l.], v. 13, n. 13, p. 54–61, 2022. DOI: 10.3126/jfstn.v13i13.68502. Disponível em: https://nepjol.info/index.php/JFSTN/article/view/68502. Acesso em: 21 nov. 2024.