GHATAK, P. K.; MUKHERJEE, A. Chemical and Sensory Quality of Tofu from Soy-Milk. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 34, n. 8, p. 199–202, 1997. Disponível em: http://informaticsjournals.com/index.php/ijnd/article/view/13802. Acesso em: 30 apr. 2024.