Open access peer-reviewed chapter

New Cheese-Like Food Production from Soy Milk — Utility of Soy Milk Curdling Yeast

By Makoto Kanauchi, Sakiko Hatanaka and Makoto Shimoyamada

Submitted: October 30th 2014Reviewed: May 19th 2015Published: October 22nd 2015

DOI: 10.5772/60848

Downloaded: 920

© 2015 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Makoto Kanauchi, Sakiko Hatanaka and Makoto Shimoyamada (October 22nd 2015). New Cheese-Like Food Production from Soy Milk — Utility of Soy Milk Curdling Yeast, Food Production and Industry Ayman Hafiz Amer Eissa, IntechOpen, DOI: 10.5772/60848. Available from:

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