Oboh, G. and Omotosho, O. E. (2005) Effect of Types of Coagulant on the Nutritive Value and In vitro Multienzyme Protein Digestibility of Tofu. Journal of Food Technology, 3 (2). pp. 182-187.
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| Item Type: | Article |
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| Subjects: | Q Science > QR Microbiology |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | Mr Adewole Adewumi |
| Date Deposited: | 03 Jul 2011 01:02 |
| Last Modified: | 03 Jul 2011 01:02 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/384 |
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