Article · Journal · 2015

Development and quality characteristics of shelf‐stable soy‐agushie: a residual by‐product of soymilk production

Food Science & Nutrition

Citations: 17from other works
Field-weighted impact: 0.491.00 is the world average for its field and year
Among its field: 77th percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 1 country

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