Production of hard tofu from calcium fortified soybean milk and its chemical and sensory properties
2013
Sunee Eadmusik(King Mongkut's University of Technology North Bangkok. Prachinburi Campus, Prachinburi (Thailand). Faculty of Agro-Industry. Department of Agro-Industrail Technology and Management) E-mail:sunee@kmutnb.ac.th | Prapasri Puwastien(Mahidol University, Nakhon Pathom (Thailand). Institute of Nutrition) | Anadi Nitithamyong(Mahidol University, Nakhon Pathom (Thailand). Institute of Nutrition)
AGROVOC Keywords
Bibliographic information
Warasan Wichai Mokho
ISSN
0859-3957
Pagination
pp. 371-379
Other Subjects
Stabilizing agents; Calcium-fortification; Hard tofu; Soybean milk
Language
English
Type
Summary; Non-Conventional
2016-08-15
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Data Provider
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