Quality improvement of kenaf‐based tofu: effects of kenaf seed substitution, and coagulant types and concentrations on the physicochemical quality, texture profile and microstructure of the tofu-Reference-Cited by-同舟云学术

Quality improvement of kenaf‐based tofu: effects of kenaf seed substitution, and coagulant types and concentrations on the physicochemical quality, texture profile and microstructure of the tofu

Published:2022-04-04 Issue:7 Volume:57 Page:4096-4106
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Ibrahim Shafa’atu Giwa¹²^ORCID,Wan Ibadullah Wan Zunairah³,Saari Nazamid³,Karim Roselina¹

Affiliation:

1. Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang 43400 Selangor Malaysia

2. Department of Biochemistry and Molecular Biology Faculty of Science Usmanu Danfodiyo University Sokoto Nigeria

3. Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Serdang 43400 Selangor Malaysia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15725

Reference39 articles.

1. New Insights from the BIOKENAF Project

2. Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives

3. Pulse proteins: Processing, characterization, functional properties and applications in food and feed

4. Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein;Brishti F.H.;International Food Research Journal,2017

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1. Full factorial design of the effects of coagulants and processing variables on the physicochemical quality and texture profile analysis of kenaf seed tofu;Exploration of Foods and Foodomics;2024-06-04

2. Fabrication of soybean protein‐based meat with two‐phases;International Journal of Food Science & Technology;2022-08-07