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The utilization of bilimbi (Averrhoa bilimbi) and lime (Citrus aurantifolia) juices as natural acid coagulants for tofu production
The influences of coagulation conditions on the characteristics of tofu have been investigated by many studies, with limited perspectives on the utilization of organic acid coagulants. Hence, this research aimed to study the psychochemical and functional properties of tofu coagulated by bilimbi (Ave...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7550544/ https://ncbi.nlm.nih.gov/pubmed/33087977 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04503-5 |
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