Extending the shelf life of tahu, Indonesian soybean curd
Studies were undertaken to extend the shelf life of tahu, or soybean curd, a traditional product of Indonesian villagers. Freshly prepared tahu was given the fallowing treatments prior to storage in closed plastic containers at 30°C-, (soaking 2% formalin for 30 min, then drained; blanching for 2.5...
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| Main Authors: | , |
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| Format: | Proceedings Paper |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Pertanian Malaysia
2018
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/13920 |
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