International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Since Year 2012 | Open Access | Double Blind Reviewed

ISSN: 2319-7064




Downloads: 140

Research Paper | Food Science | Nigeria | Volume 8 Issue 4, April 2019


Physico-Chemical Characteristics of Awara Produced from Soybeans Using different Coagulant

Ikya J.K [2] | Ukeyima M [3] | Ibrahim A.K [2]


Abstract: Five different types of coagulants from (soursop, passion fruit, baobab pulp, pineapple and tamarind pulp) were used to assess the effect of these coagulants on the vitamins, minerals, amino acids, of soycheese. There was significant difference (p


Keywords: soycheese, soursop, passion fruit, baobab and pineapple


Edition: Volume 8 Issue 4, April 2019,


Pages: 1025 - 1030


How to Cite this Article?

Ikya J.K, Ukeyima M, Ibrahim A.K, "Physico-Chemical Characteristics of Awara Produced from Soybeans Using different Coagulant", International Journal of Science and Research (IJSR), Volume 8 Issue 4, April 2019, pp. 1025-1030, https://www.ijsr.net/get_abstract.php?paper_id=ART20197058

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