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Chemical and Sensory Quality of Tofu from Soy-Milk


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1 Department of Dairy Chemistry F/Diary Technology, West Bengal University of Animal and Fishery Sciences, Mohanapur Campus, West Bengal, 741252, India
     

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Because of inadequate availabilrty of cow or buffalo milk, milk prepared from soybean may be used as substitute. Soy-miik is an exceiient source of easily digestible tiigh quality vegetable protein and is useful for reduction in cholesterol level. Varieties of Imitation dairy product hiave been developed from soy-milk.
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  • Chemical and Sensory Quality of Tofu from Soy-Milk

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Authors

P. K. Ghatak
Department of Dairy Chemistry F/Diary Technology, West Bengal University of Animal and Fishery Sciences, Mohanapur Campus, West Bengal, 741252, India
A. Mukherjee
Department of Dairy Chemistry F/Diary Technology, West Bengal University of Animal and Fishery Sciences, Mohanapur Campus, West Bengal, 741252, India

Abstract


Because of inadequate availabilrty of cow or buffalo milk, milk prepared from soybean may be used as substitute. Soy-miik is an exceiient source of easily digestible tiigh quality vegetable protein and is useful for reduction in cholesterol level. Varieties of Imitation dairy product hiave been developed from soy-milk.