Corresponding Author’s Institution: Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture Umudike, PMB 7267 Umuahia, Abia state Nigeria.
Corresponding Author’s email: ihemegideon@gmail.com
Nutrient Properties and Sensory Evaluation of Tofu Prepared using Different Cooking Methods
Permanent link to this article: https://journal.nutritionnigeria.org/journal/nutrient-properties-and-sensory-evaluation-of-tofu-prepared-using-different-cooking-methods/