Chemical and Sensory Quality of Tofu from Soy-Milk

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Authors

  • P. K. Ghatak
     Department of Dairy Chemistry F/Diary Technology, West Bengal University of Animal and Fishery Sciences, Mohanapur Campus, West Bengal, 741252 ,IN
  • A. Mukherjee
     Department of Dairy Chemistry F/Diary Technology, West Bengal University of Animal and Fishery Sciences, Mohanapur Campus, West Bengal, 741252 ,IN

Abstract

Because of inadequate availabilrty of cow or buffalo milk, milk prepared from soybean may be used as substitute. Soy-miik is an exceiient source of easily digestible tiigh quality vegetable protein and is useful for reduction in cholesterol level. Varieties of Imitation dairy product hiave been developed from soy-milk.

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Published

1997-08-01

How to Cite

Ghatak, P. K., & Mukherjee, A. (1997). Chemical and Sensory Quality of Tofu from Soy-Milk. The Indian Journal of Nutrition and Dietetics, 34(8), 199–202. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13802

Issue

Volume 34, Issue 8, August 1997

Section

Articles

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