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English: Differences and similarities in the manufacturing of the low-salt Sufu paste (a novel Sufu product) and the Sufu (produced by the normal manufacturing method)
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Source https://www.researchgate.net/publication/330199105
Author Chunzhi Xie, Haiying Zeng & Likang Qin (2018) Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food, International Journal of Food Properties, 21:1, 2714-2729, DOI: 10.1080/10942912.2018.1560313

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Differences and similarities in the manufacturing of the low-salt Sufu paste (a novel Sufu product) and the Sufu (produced by the normal manufacturing method)

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