File:The manufacturing of Sufi and low-salt Sufu paste.jpg

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	Date/Time	Thumbnail	Dimensions	User	Comment
current	06:44, 28 March 2023		1,200 × 1,119 (110 KB)	Dustfreeworld	Uploaded a work by Chunzhi Xie, Haiying Zeng & Likang Qin (2018) Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food, International Journal of Food Properties, 21:1, 2714-2729, DOI: 10.1080/10942912.2018.1560313 from https://www.researchgate.net/publication/330199105 with UploadWizard

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Unique ID of original document	uuid:b41f3ebd-054d-4da3-bec8-be4aafb8ab65
Software used	Adobe Photoshop CS6 (Windows)
Short title	untitled
IIM version	2