Selaus asiasanan mukaan kokoelmassa Pro gradu -tutkielmat ja diplomityöt sekä syventävien opintojen opinnäytetyöt (kokotekstit)
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Effect of adding wheat gluten on the quality of fermented bean curd
(03.06.2019)Wheat gluten is a source of high-quality protein with a wide range of sources. It has unique viscoelastic properties and high amino acid content such as glutamic acid and arginine. Fermented soybean curd is a long-established ...avoin