Evaluation of suitability of different coagulants at various temperatures for making soy tofu
| dc.contributor.advisor | Chopra, C.S. | |
| dc.contributor.author | Saini, Deepa | |
| dc.date.accessioned | 2018-09-20T04:36:48Z | |
| dc.date.available | 2018-09-20T04:36:48Z | |
| dc.date.issued | 2014-08 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810073833 | |
| dc.keywords | coagulants, food technology, temperature, soyabeans, tofu | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 150 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Tofu | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Food Processing | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Evaluation of suitability of different coagulants at various temperatures for making soy tofu | en_US |
| dc.type | Thesis | en_US |