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

Details

Type de Document

Mémoire

Auteur

KUBOH DELPHINE ATEH

Matricule

UBA19PP104

Directeur de Thèse

Prof. NDE DIVINE BUP

Domaine

NUTRITION, FOOD AND BIORESOURCE TECHNOLOGY

Date de soutenance

01/01/2021

Etablissement

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