Utilization and Standardization of Fermented Maize Waste Liquor as a Coagulant for Tofu Production and Its Effect on Tofu Quality
China, Mercy A. H. & Amadi, Gift Amukeru · Asian Food Science Journal · 2021
Coagulation of soymilk is the most important step in the production of tofu. Industrially, CaCl2, CaSO4, MgSO4 and MgCl2 are many of the different types of coagulants. Effluent from pap produced from maize is a local coagulant used; however, this has not been standardized. This s...
Open access
Research Article
10.9734/afsj/2021/v20i930351