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  1. 1

    Microbial activity and quality assessment of commercially processed tofu (soybean curd) infused with salt and chili (capsicum frutescens) extract von Laurente, Nadja Abigael

    Veröffentlicht 2004
    Abschlussarbeit

    Microbial activity and quality assessment of commercially processed tofu (soybean curd) infused with salt and chili (capsicum frutescens) extract
  2. 2

    Fresh ginger extract and salt as indirect antimicrobials for tofu von Montano, Tracy Jane G.

    Veröffentlicht 2003
    Abschlussarbeit

    Fresh ginger extract and salt as indirect antimicrobials for tofu
  3. 3

    Onion (Allium cepa) and salt as indirect antimicrobials of tofu von Montilla, Glenda Baga

    Veröffentlicht 2003
    Abschlussarbeit

    Onion (Allium cepa) and salt as indirect antimicrobials of tofu
  4. 4

    'Tokwa' a promising antidote for cancer

    Veröffentlicht in Magnegosyo (1999)
    Artikel

    'Tokwa' a promising antidote for cancer
  5. 5

    The book of tofu food for mankind von Shurtleff, William 1941-

    Veröffentlicht 1975
    Buch

    The book of tofu food for mankind
  6. 6

    Availability of lysine in thermally processed soybean curd (Taho) von Tiburcio, Perlita C.

    Buch

    Availability of lysine in thermally processed soybean curd (Taho)
  7. 7

    Fresh garlic extract and salt as indirect antimicrobial for tofu von Ferrer, Daniela V.

    Abschlussarbeit

    Fresh garlic extract and salt as indirect antimicrobial for tofu
  8. 8

    Availability of lysine in thermally processed soybean curd (Taho) von Tiburcio, Perlita C.

    Buch

    Availability of lysine in thermally processed soybean curd (Taho)
  9. 9

    School children's acceptability of mango flavored soybean curd von Francisco, Kenda Vergel B.

    Abschlussarbeit

    School children's acceptability of mango flavored soybean curd

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