Quality improvement of kenaf‐based tofu: effects of kenaf seed substitution, and coagulant types and concentrations on the physicochemical quality, texture profile and microstructure of the tofu
| Autor: | Shafa’atu Giwa Ibrahim, Wan Zunairah Wan Ibadullah, Nazamid Saari, Roselina Karim |
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| Rok vydání: | 2022 |
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| Zdroj: | International Journal of Food Science & Technology. 57:4096-4106 |
| ISSN: | 1365-2621 0950-5423 |
| DOI: | 10.1111/ijfs.15725 |
| Databáze: | OpenAIRE |
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