Experimental studies were undertaken at Hollings Faculty, Manchester Metropolitan University, whereby soybean curd or tofu was incorporated into a range of sauces and casserole products. The newly developed products were then subjected to taste, texture and overall acceptability acceptance by targeted groups of consumers. The results of the study indicate that the potential market for tofu in the UK has not been fully exploited.
Bartlett, S., Hayes, G. and Wong, J. (1998), "Assessment of the acceptance of tofu‐based products in the UK", Nutrition & Food Science, Vol. 98 No. 2, pp. 84-86. https://doi.org/10.1108/00346659810201032Download as .RIS
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