Production and quality evaluation of soy cheese (tofu) using various coagulants

Autor: James Samaila, Joel Ndife, Itohan Imade

Publikováno v: Croatian Journal of Food Science and Technology, Vol 13, Iss 1, Pp 36-42 (2021)
Croatian journal of food science and technology
Volume 13
Issue 1

Food formulations that incorporate soy ingredients are being exploited as veritable alternatives. Cheese analogues are healthy alternatives to obtain the benefits of consuming functional foods. There is a need to enhance the production and quality of

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https://hrcak.srce.hr/file/375811