Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant
Gabriel Anayo Jacob, Michael Agba Igyor & Mike Ojotu Eke · Asian Food Science Journal · 2024
The study investigated the physico-chemical and storage qualities of “Awara” produced from soymilk with tamarind (Tamarindus indica L.) fruit pulp extract as coagulant. The experimental design was 5 x 6 completely randomized design. The “awara” products were prepared using coagul...
Open access
Research Article
10.9734/afsj/2024/v23i7722