Effect of concentration of coagulant and soaking time on retention of major isoflavones and quality of tofu
dc.contributor.advisor | Kulkarni, D.N. | |
dc.contributor.author | Ankur Ojha | |
dc.date.accessioned | 2019-01-08T13:51:36Z | |
dc.date.available | 2019-01-08T13:51:36Z | |
dc.date.issued | 2007-05-19 | |
dc.identifier.other | T05297 | |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810089387 | |
dc.keywords | Coagulant, Soymilk, Isoflavones, Soaking time, Tofu | en_US |
dc.language.iso | en | en_US |
dc.pages | 78 | en_US |
dc.publisher | Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani | en_US |
dc.sub | Food Science and Technology | en_US |
dc.subject | null | en_US |
dc.theme | Agriculture | en_US |
dc.these.type | M.Tech. | en_US |
dc.title | Effect of concentration of coagulant and soaking time on retention of major isoflavones and quality of tofu | en_US |
dc.type | Thesis | en_US |