African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

The effect of Withania coagulans as a coagulant on the quality and sensorial properties of Tofu

Reyhaneh Sarani*
  • Reyhaneh Sarani*
  • Nutrition Faculty, Tabriz University of Medical Sciences, Tabriz, Iran.
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Javad MohtadiNia
  • Javad MohtadiNia
  • Department of Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran.
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Mohammad Asghari Jafarabadi
  • Mohammad Asghari Jafarabadi
  • Department of Statics and Epidemiology, Tabriz University of Medical Sciences, Tabriz, Iran.
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  •  Received: 12 September 2013
  •  Accepted: 25 September 2013
  •  Published: 31 March 2014

How to cite this article

APA /
Sarani, R., MohtadiNia, J., & Jafarabadi, M. A. (2014). The effect of Withania coagulans as a coagulant on the quality and sensorial properties of Tofu. African Journal of Food Science, 8(3), 112-115.
Chicago /
Reyhaneh Sarani, Javad MohtadiNia and Mohammad Asghari Jafarabadi. "The effect of Withania coagulans as a coagulant on the quality and sensorial properties of Tofu." African Journal of Food Science 8, no. 3 (2014): 112-115.
MLA /
Reyhaneh Sarani, Javad MohtadiNia and Mohammad Asghari Jafarabadi. "The effect of Withania coagulans as a coagulant on the quality and sensorial properties of Tofu." African Journal of Food Science 8.3 (2014): 112-115.
DOI /
https://doi.org/10.5897/AJFS2013.1084
URL /
https://academicjournals.org/journal/AJFS/article-abstract/25F2AFB45331

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This article is published under the terms of the Creative Commons Attribution License 4.0

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