Corresponding Author’s Institution: Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Abia State.
Corresponding Author’s email: nessmyk@yahoo.com
Doi: https://dx.doi.org/10.4314/njns.v45i2.2
Chemical Composition and Sensory Properties of Tofu Coagulated with Grape Juice and exposed to different Heat Treatments
Permanent link to this article: https://journal.nutritionnigeria.org/journal/chemical-composition-and-sensory-properties-of-tofu-coagulated-with-grape-juice-and-exposed-to-different-heat-treatments/