TY  - JOUR
AB  - 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.
VL  - 98
IS  - 2
SN  - 0034-6659
DO  - 10.1108/00346659810201032
UR  - https://doi.org/10.1108/00346659810201032
AU  - Bartlett Suraya
AU  - Hayes George D.
AU  - Wong Joseph H.F.
PY  - 1998
Y1  - 1998/01/01
TI  - Assessment of the acceptance of tofu‐based products in the UK
T2  - Nutrition & Food Science
PB  - MCB UP Ltd
SP  - 84
EP  - 86
Y2  - 2024/04/18
ER  -