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Effect of different coagulant on the physiochemical properties of soybean curd

 Department: Food Science Technology  
 By: usericon uzogood4u  

 Project ID: 4619
   Rating:  (5.0) votes: 1
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   Price:₦2000
Abstract
The study aimed at evaluating the effect of different coagulants on the physiochemical and characteristics of tofu prepared from soybean, the moisture content of the two tofu varied from 20% while the oil absorption capacity of the tofu was gotten to be 0.1. The tofu made from soybean and precipitated with calcium sulfate was found to have a pH of 5.0 while that obtained from citrus lemon has a pH of 4.0. The titratable acidity value of the tofu precipitated with citrus lemon was gotten to be 5.0 while that of calcium sulfate was 5.7. ...
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