Effect of coagulant type and concentration on the yield and quality of soy-lupin tofu
Soy-lupin tofu samples were prepared by replacing 30% soybean with Lupin flour. Four different coagulants, i.e. calcium sulphate, calcium lactate, magnesium sulphate and magnesium chloride, were used at three different concentrations (0.3,0.4 and 0.5% w/v of the milk') to study their effect on...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
Wageningen Academic Publishers
2014
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/24627 |