USE OF LEMON (citrus limon) JUICE AS A NATURAL COAGULANT IN THE PROCESSING OF A ‘MEAT ANALOGUE’ FROM SOYBEAN (TOFU): PROCESS OPTIMIZATION

Details

Document Type

Mémoire

Author

KUBOH DELPHINE ATEH

Registration Number

UBA19PP104

Thesis Supervisor

Prof. NDE DIVINE BUP

Domain

NUTRITION, FOOD AND BIORESOURCE TECHNOLOGY

Date of defense

01/01/2021

School

UNIVERSITE DE BAMENDA > COLLEGE OF TECHNOLOGY > TOUS LES DEPARTEMENTS DE COLTECH