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The effect of the ratio soyabeanwater and temperature on the yield, protein content and sensorial quality of organic tofu



The effect of the ratio soyabeanwater and temperature on the yield, protein content and sensorial quality of organic tofu



Higiene Alimentar: 161, 81-87



The effects of soyabean:water ratio and temperature on yield, protein quality and sensory quality of organic tofu were evaluated. Sixteen treatments were performed, in which the organic soyabeans were ground at different soyabean:water ratios (1:5 and 1:10) and temperatures (room temperature, 80, 90 and 100 degrees C). The yield was assessed by tofu weight and soyabean dry weight. Protein quality was assessed using the Kjeldahl method.

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Accession: 033785835

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