The utilization of bilimbi (Averrhoa bilimbi) and lime (Citrus aurantifolia) juices as natural acid coagulants for tofu production
Author:
Funder
Kementerian Riset, Teknologi dan Pendidikan Tinggi
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04503-5.pdf
Reference39 articles.
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3. Annegowda HV, Bhat R, Min-Tze L et al (2012) Influence of sonication treatments and extraction solvents on the phenolics and antioxidants in star fruits. J Food Sci Technol 49(4):510–514
4. Anthon GE, Barrett DM (2003) Thermal inactivation of lipoxygenase and hydroperoxytrienoic acid lyase in tomatoes. Food Chem 81(2):275–279
5. AOAC (2006) Official methods of the association of official analytical chemist. Washington, DC
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