ShareFROZEN DESSERTS CONTAINING TOFU.
Author(s) : THARP B.
Type of article: Article
Summary
COMPARISON OF THE CHEMICAL COMPOSITION AND NUTRIENT VALUE OF TOFU AND MILK. PRESENTATION OF DIFFERENT PRODUCTS MADE WITH DEHYDRATED TOFU, THAT CAN BE USED IN SWEETS, DESSERTS, PUDDINGS. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-213434.
Details
- Original title: FROZEN DESSERTS CONTAINING TOFU.
- Record ID : 1987-0630
- Languages: English
- Source: Dairy Field - vol. 169 - n. 5
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Tofu; Chemical composition; Milk; Nutritional value; Frozen dessert; Freezing
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