Yu, L. S., & Arcellana Mayi Y. The effect of soybean-to-water ratio level of coagulant, and soaking time on the sensory qualities of taho.
Citación estilo ChicagoYu, Lilian S., and Arcellana Mayi Y. The Effect of Soybean-to-water Ratio Level of Coagulant, and Soaking Time on the Sensory Qualities of Taho. 1978.
Cita MLAYu, Lilian S., and Arcellana Mayi Y. The Effect of Soybean-to-water Ratio Level of Coagulant, and Soaking Time on the Sensory Qualities of Taho.
Warning: These citations may not always be 100% accurate.