The influences of coagulation conditions on the characteristics of tofu have been
investigated by many studies, with limited perspectives on the utilization of organic acid …

Tofu (instead of preparing using synthetic coagulant) was prepared using coagulants of
plant origin (Citrus limonum, Garcinia indica, Tamarindus indica, Phyllanthus acidus and …

The brine shrimp lethality assay is considered a useful tool for preliminary assessment of
toxicity. Food items and materials are essentially important to be screened (regularly) for …

Tahu merupakan hasil olahan kedelai yang populer di Indonesia. Proses pembuatan tahu
dilakukan melalui pembuatan susu kedelai dan koagulasi (penggumpalan) protein kedelai …

Tahu merupakan makanan favorit masyarakat sehari-hari. Namun tahu hanya bertahan satu
hari saja, sehingga dibutuhkan pengawet untuk memperpanjang masa simpan. Salah satu …

Objective: To investigate the performance of “tofu-whey liquid medium” for the propagation
of Mycobacterium tuberculosis (MTB) strain H37Rv. Method: Two hundred micro liters …

The soybean seed is used for the preparation of protein rich tofu. Along with protein, it is also
rich in many other nutrients including carbohydrate, crude fibre, carbohydrate, fat, minerals …

Only leaf reduction (Cultural measure), in treatment T 4 [treated with leaf removal above 15
inches (38.10 cm) from ground level], maximum yield (2185.00 kgha-1) was found resulted …

The effects of selected natural coagulants on the yield and quality Characteristics of Glycine
max and Vigna subterranea Milk Mixture Tofu was investigated. The selected natural …

Multifold benefits of soybean as healthy functional food for human reveals that, it contains
more protein than beef, more calcium than milk, more lecithin than egg with more vitamins …