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

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dc.contributor.authorMathare, S.S.en_US
dc.contributor.authorBakal, S.B.en_US
dc.contributor.authorDissanayake, T.M.R.en_US
dc.contributor.authorJain, S.K.en_US
dc.date.accessioned2010-07-06T11:01:24Z
dc.date.available2010-07-06T11:01:24Z
dc.date.issued2009-12en_US
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka, 37(4):p.263-267en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/5881
dc.publisherNational Science Foundation:Colomboen_US
dc.subjectSoyabean productsen_US
dc.subjectTofuen_US
dc.subjectCoagulation temperatureen_US
dc.subjectTextureen_US
dc.subjectPhysical propertiesen_US
dc.subject.lccFood Science & Technologyen_US
dc.titleEffects of coagulation temperature on the texture and yield of soy paneer (tofu)en_US
dc.typeArticleen_US

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