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Proximate Composition and Sensory Evaluation of Tofu Products Made from Soybean (Glycine max) and Lime (Citrus aurantifolia) as Coagulant
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| Published in: | Journal of Family and Society Research |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
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| _version_ | 1868553797347835904 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Journal of Family and Society Research |
| description | |
| discipline_display | African Open Access — Social Sciences |
| discipline_facet | African Open Access — Social Sciences |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:88097 |
| institution | FRELIP |
| journal_source_facet | Journal of Family and Society Research |
| last_indexed | 2026-06-20T21:42:42.754Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Proximate Composition and Sensory Evaluation of Tofu Products Made from Soybean (Glycine max) and Lime (Citrus aurantifolia) as Coagulant African Open Access — Social Sciences General African Open Access — Social Sciences |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | African Open Access — Social Sciences General African Open Access — Social Sciences |
| subject_facet | African Open Access — Social Sciences General African Open Access — Social Sciences |
| title | Proximate Composition and Sensory Evaluation of Tofu Products Made from Soybean (Glycine max) and Lime (Citrus aurantifolia) as Coagulant |
| title_alt | Composición proximal y evaluación sensorial de productos de tofu elaborados con soja (Glycine max) y lima (Citrus aurantifolia) como coagulante Composition immédiate et évaluation sensorielle de produits de tofu fabriqués à partir de soja (Glycine max) et de citron vert (Citrus aurantifolia) comme coagulant Composição proximal e avaliação sensorial de produtos de tofu feitos de soja (Glycine max) e limão (Citrus aurantifolia) como coagulante |
| title_auth | Proximate Composition and Sensory Evaluation of Tofu Products Made from Soybean (Glycine max) and Lime (Citrus aurantifolia) as Coagulant |
| title_es_txt | Composición proximal y evaluación sensorial de productos de tofu elaborados con soja (Glycine max) y lima (Citrus aurantifolia) como coagulante |
| title_fr_txt | Composition immédiate et évaluation sensorielle de produits de tofu fabriqués à partir de soja (Glycine max) et de citron vert (Citrus aurantifolia) comme coagulant |
| title_full | Proximate Composition and Sensory Evaluation of Tofu Products Made from Soybean (Glycine max) and Lime (Citrus aurantifolia) as Coagulant |
| title_fullStr | Proximate Composition and Sensory Evaluation of Tofu Products Made from Soybean (Glycine max) and Lime (Citrus aurantifolia) as Coagulant |
| title_full_unstemmed | Proximate Composition and Sensory Evaluation of Tofu Products Made from Soybean (Glycine max) and Lime (Citrus aurantifolia) as Coagulant |
| title_pt_txt | Composição proximal e avaliação sensorial de produtos de tofu feitos de soja (Glycine max) e limão (Citrus aurantifolia) como coagulante |
| title_short | Proximate Composition and Sensory Evaluation of Tofu Products Made from Soybean (Glycine max) and Lime (Citrus aurantifolia) as Coagulant |
| title_sort | proximate composition and sensory evaluation of tofu products made from soybean (glycine max) and lime (citrus aurantifolia) as coagulant |
| topic | African Open Access — Social Sciences General African Open Access — Social Sciences |
| url | https://jfsr.afass.org.ng/index.php/JFSR/article/view/146 |