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Osei, E.D., Pokuah, A.A., Atinpoore, R.A., Faisal, E.S., Amotoe-Bondzie, A., Yussif, A.-M., Akabanda, F. and Amagloh, F.K. 2024. Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients. Potravinarstvo Slovak Journal of Food Sciences. 18, (Jan. 2024), 36–49. DOI:https://doi.org/10.5219/1950.