Degree Type

Thesis

Date of Award

1984

Degree Name

Master of Science

Department

Food Technology

Abstract

The purpose of this study is two-fold: 1) to determine if soybean variety and the method of processing are important factors in influencing tofu quality and 2) to determine American preferences for this traditional Oriental product.

DOI

https://doi.org/10.31274/rtd-180813-10934

Publisher

Digital Repository @ Iowa State University, http://lib.dr.iastate.edu

Copyright Owner

Lamar Daniel Johnson

Language

en

File Format

application/pdf

File Size

144 pages

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