Shafika Abd El-Hamid Zaki
Department of Food and Nutrition, Faculty of Agriculture, Cairo University, Giza, Egypt
LiveDNA: 20.22986
Abeer Fouad Zayan
Department of Dairy Research and Technology, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Hala Mahmoud Nagi
Department of Food and Nutrition, Faculty of Agriculture, Cairo University, Giza, Egypt
Amira Saber Abd El-Salam
Department of Dairy Research and Technology, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
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Shafika Abd El-Hamid Zaki, Abeer Fouad Zayan, Hala Mahmoud Nagi and Amira Saber Abd El-Salam, 2018. Quality Attributes and Antioxidant Compounds of the Developed Spreadable Tofu Blends. Biotechnology, 17: 44-53.
DOI: 10.3923/biotech.2018.44.53
URL: https://scialert.net/abstract/?doi=biotech.2018.44.53
DOI: 10.3923/biotech.2018.44.53
URL: https://scialert.net/abstract/?doi=biotech.2018.44.53