Water soaking temperature of kenaf ( Hibiscus cannabinus L.) seed, coagulant types, and their concentrations affected the production of kenaf‐based tofu-Reference-Cited by-同舟云学术

Water soaking temperature of kenaf ( Hibiscus cannabinus L.) seed, coagulant types, and their concentrations affected the production of kenaf‐based tofu

Published:2020-05-16 Issue:7 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ibrahim Shafa’atu Giwa¹²^ORCID,Mat Noh Nor Aini¹^ORCID,Wan Ibadullah Wan Zunairah³^ORCID,Saari Nazamid³^ORCID,Karim Roselina¹^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia

2. Department of Biochemistry, Faculty of Science Usmanu Danfodiyo University Sokoto Nigeria

3. Department of Food Science, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia

Funder

Tertiary Education Trust Fund

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14549

Reference29 articles.

1. Effect of soaking time on the proximate, mineral compositions and anti‐nutritional factors of lima bean;Adebayo S. F.;Food Science and Quality Management,2014

2. Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

4. Determination of Phytic Acid in Juices and Milks by Developing a Quick Complexometric-Titration Method

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