Some physiochemical and rheological properties of prepared spreadable tofu blends
By: Zaki, Shafikah A.; Zaian, Abir F.; Nagi, Hala M.…[et al.]. Research Journal Specific Education. No. 49 (Jan. 2018), pp.19-34, 16 p.
Subjects: Bell pepper; Black pepper; Food industry; Rheology; Sensory evaluation