African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 829

Full Length Research Paper

Effect of coagulants on the physicochemical properties of fresh tofu

Ezeama, C. F.
  • Ezeama, C. F.
  • Department of Food Science and Technology, College of Applied Sciences and Tourism, Micheal Opara University of Agriculture, Umudike, Abia State, Nigeria.
  • Google Scholar
Dobson, G. N.
  • Dobson, G. N.
  • Department of Food Science and Technology, College of Applied Sciences and Tourism, Micheal Opara University of Agriculture, Umudike, Abia State, Nigeria.
  • Google Scholar


  •  Received: 31 May 2019
  •  Accepted: 16 October 2019
  •  Published: 31 December 2019

How to cite this article

APA /
Ezeama, C. F., & Dobson, G. N. (2019). Effect of coagulants on the physicochemical properties of fresh tofu. African Journal of Food Science, 13(12), 287-296.
Chicago /
Ezeama, C. F. and Dobson, G. N.. "Effect of coagulants on the physicochemical properties of fresh tofu." African Journal of Food Science 13, no. 12 (2019): 287-296.
MLA /
Ezeama, et al. "Effect of coagulants on the physicochemical properties of fresh tofu." African Journal of Food Science 13.12 (2019): 287-296.