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Effect of Types of Coagulant on the Nutritive Value and In vitro Multienzyme Protein Digestibility of Tofu

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
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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