NIPORNRAM, S. Types and concentrations of coagulants affected protein and anthocyanin content in soft tofu produced from black bean. RMUTSB ACADEMIC JOURNAL, Phra Nakorn Sri Ayutthaya, v. 5, n. 2, p. 110–115, 2017. Disponível em: https://li01.tci-thaijo.org/index.php/rmutsb-sci/article/view/105333. Acesso em: 2 may. 2024.