Physico-chemical properties and sensory of commercial egg tofu
Analysis on the physico-chemical properties and sensory evaluation of five brands of comercial egg tofu was conducted. The moisture, protein and fat content of the five egg tofu brands were 85.2 – 87.0%, 5.9 – 8.7% dan 3.7 – 4.6%, respectively. The pH value was between 6.2 – 7.1. Results showed that...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2010
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| Online Access: | http://journalarticle.ukm.my/7440/ http://journalarticle.ukm.my/7440/ http://journalarticle.ukm.my/7440/1/26_Ayiesah.pdf |