GARTAULA, G.; POKHAREL, S.; DAWADI, G. Utilisation of Lemon Juice in the Preparation of Tofu from Black Soyabean. Journal of Food Science and Technology Nepal, [S. l.], v. 8, p. 75–77, 2014. DOI: 10.3126/jfstn.v8i0.11755. Disponível em: https://nepjol.info./index.php/JFSTN/article/view/11755. Acesso em: 22 nov. 2024.