Nutrient and Sensory Properties of Tofu Coagulated with Tamarind

Corresponding Author’s Institution: Department of Human Nutrition and Dietetics, Michael Okpara Univerisity of Agriculture, Umudike, Abia State.

Corresponding Author’s email: nessmyk@yahoo.com

Received: 28-06-2022
Accepted: 03-02-2023
doi: https://dx.doi.org/10.4314/njns.v44i1.10

Permanent link to this article: https://journal.nutritionnigeria.org/journal/nutrient-and-sensory-properties-of-tofu-coagulated-with-tamarind/