Effect of concentration of coagulant and soaking time on retention of major isoflavones and quality of tofu

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dc.contributor.advisorKulkarni, D.N.
dc.contributor.authorAnkur Ojha
dc.date.accessioned2019-01-08T13:51:36Z
dc.date.available2019-01-08T13:51:36Z
dc.date.issued2007-05-19
dc.identifier.otherT05297
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810089387
dc.keywordsCoagulant, Soymilk, Isoflavones, Soaking time, Tofuen_US
dc.language.isoenen_US
dc.pages78en_US
dc.publisherVasantrao Naik Marathwada Krishi Vidyapeeth, Parbhanien_US
dc.subFood Science and Technologyen_US
dc.subjectnullen_US
dc.themeAgricultureen_US
dc.these.typeM.Tech.en_US
dc.titleEffect of concentration of coagulant and soaking time on retention of major isoflavones and quality of tofuen_US
dc.typeThesisen_US
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