The development and sensory acceptability of lupin-based tofu

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The development and sensory acceptability of lupin-based tofu

The effect of lupin substitution on quality and sensory acceptability of tofu was investigated. Tofu samples were prepared using a standard method by substituting lupin at 0, 20, 30, 40, 50 and 60% for soybean. Yield, chemical composition (moisture, protein and fat contents), texture, color and sens...

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Bibliographic Details
Main Authors:	Jayasena, Vijay, Khu, W., Nasar-Abbas, Syed
Format:	Journal Article
Published:	Wiley-Blackwell Publishing, Inc. 2010
Online Access:	http://hdl.handle.net/20.500.11937/3091

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