Physico-Chemical Characteristics of Awara Produced from Soybeans Using different Coagulant
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
How to Cite?: Ikya J.K, Ukeyima M, Ibrahim A.K, "Physico-Chemical Characteristics of Awara Produced from Soybeans Using different Coagulant", Volume 8 Issue 4, April 2019, International Journal of Science and Research (IJSR), Pages: 1025-1030, https://www.ijsr.net/getabstract.php?paperid=ART20197058, DOI: https://dx.doi.org/10.21275/ART20197058