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Physico-Chemical Characteristics of Awara Produced from Soybeans Using different Coagulant
Journal: International Journal of Science and Research (IJSR) (Vol.8, No. 4)Publication Date: 2019-04-05
Authors : Ikya J.K; Ukeyima M; Ibrahim A.K;
Page : 1025-1030
Keywords : soycheese; soursop; passion fruit; baobab and pineapple;
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Abstract
Five different types of coagulants from (soursop, passion fruit, baobab pulp, pineapple and tamarind pulp) were used to assess the effect of these coagulants on the vitamins, minerals, amino acids, of soycheese. There was significant difference (p
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Last modified: 2021-06-28 18:10:01