Browsing by Subject "Nutritional Quality"
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(Rajamangala University of Technology Phra Nakhon, 2009-07-13)Fish mixed with algae tofu (FAT) was developed to increase the nutrition and to valuate the tufu. FAT was an alternative for healthy consumers. It was prepared from soybean (500 g), mackerel (75 g), algae (25 g), egg albumin ...