The effect of Withania coagulans as a coagulant on the quality and sensorial properties of Tofu

Autor:	Reyhaneh Sarani, Mohammad Asghari Jafarabadi, Javad Mohtadinia
Rok vydání:	2014
Předmět:	Marketing Withania coagulans Economics and Econometrics food.ingredient food Syneresis Chemistry General Chemical Engineering Soy food General Materials Science Food science
Zdroj:	African Journal of Food Science. 8:112-115
ISSN:	1996-0794
Popis:	Tofu is a nutritional, gel-like soy food. The present study was carried out to investigate the effects of Withania coagulans extract on the soymilk coagulation for producing tofu. For this purpose, soymilk was coagulated by W. coagulans extract, and the properties of the prepared tofu were analyzed. The results indicate that the extract of W. coagulans as a coagulant significantly (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1a607d90ec953858169eb231bd8fefe5 https://doi.org/10.5897/ajfs2013.1084 Zobrazit plný text záznamu