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1 Ergebnisse
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Quality improvement of kenaf‐based tofu: effects of kenaf s..:
Ibrahim, Shafa'atu Giwa
;
Wan Ibadullah, Wan Zunairah
;
Saari, Nazamid
.
International Journal of Food Science & Technology. 57 (2022) 7 - p. 4096-4106 , 2022
Link:
https://doi.org/10.1111/ijfs.15725
RT Journal T1
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
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15725&Exemplar=1&LAN=DE A1 Ibrahim, Shafa'atu Giwa A1 Wan Ibadullah, Wan Zunairah A1 Saari, Nazamid A1 Karim, Roselina PB Wiley YR 2022 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 57 IS 7 SP 4096 OP 4106 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15725 DO https://doi.org/10.1111/ijfs.15725 SF ELIB - SuUB Bremen
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