Physico-chemical properties and sensory of commercial egg tofu

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Physico-chemical properties and sensory of commercial egg tofu

Analysis on the physico-chemical properties and sensory evaluation of five brands of comercial egg tofu was conducted. The moisture, protein and fat content of the five egg tofu brands were 85.2 – 87.0%, 5.9 – 8.7% dan 3.7 – 4.6%, respectively. The pH value was between 6.2 – 7.1. Results showed that...

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Bibliographic Details
Main Authors:	Maizura Murad, Aminah Abdullah, Wan Aida Wan Mustapha
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2010
Online Access:	http://journalarticle.ukm.my/7440/ http://journalarticle.ukm.my/7440/1/26_Ayiesah.pdf

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