The effect of soybean-to-water ratio level of coagulant, and soaking time on the sensory qualities of taho
This research was designed to give a laboratory-scale procedure for taho which would ensure constancy of the quality characteristics of the product. In order to do so, three critical factors involved in the process of making taho were singled out, the factors being: soybean-to-water ratio, level of...
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| Formato: | Thesis |
| Idioma: | inglês |
| Publicado em: |
1978.
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