Effects of coagulation temperature on the texture and yield of soy paneer (tofu)

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JNSF-37(4)-263.pdf (225.62 KB)

Date

Authors

Mathare, S.S.^iDepartment of Processing and Food Engineering, College of Technology and Engineering^pMPUAT, Udaipur (Raj.), India

Bakal, S.B.^iDepartment of Processing and Food Engineering, College of Technology and Engineering^pMPUAT, Udaipur (Raj.), India

Dissanayake, T.M.R.^iInstitute of Postharvest Technology, Jayanthi Mawatha^pAnuradhapura

Jain, S.K.^iDepartment of Processing and Food Engineering, College of Technology and Engineering^pMPUAT, Udaipur (Raj.), India

Publisher

National Science Foundation:Colombo

Keywords

Food Science and Technology, Soyabean products, Tofu, Coagulation temperature, Texture, Physical properties

Citation

Journal of the National Science Foundation of Sri Lanka, 37(4):p.263-267

URI

http://vidya.nsf.gov.lk:8080/pdfs/JNSF-37(4)/JNSF-37(4)-263.pdf
https://viduketha.nsf.gov.lk/handle/123456789/418

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Journal of the National Science Foundation of Sri Lanka (JNSF)