HIGHLIGHTS
- who: Yasuhiro Arii from the Department of Innovative Food Sciences, School of Food Sciences and Nutrition, Mukogawa Women`s University, Nishinomiya, Hyogo, Japan have published the research work: Development of Tofun: A new sweet confection made from soymilk and honey, in the Journal: (JOURNAL)
- what: This study aimed to develop a practicable product by adding honey to soymilk.
- how: The authors investigated the coagulative ability of honey procured from Awaji Island on soymilk and the authors prepared trial products by adding different concentrations of honey to soymilk. These results indicated that the trial . . .
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