Effect of Types of coagulant on the Nutritive value and In vitro multienzyme Protein Digestibility of Tofu.
Omotosho, Omolola E. and Oboh, Ganiyu
OMOTOSHO Omolola Elizabeth » OMOTOSHO Omolola Elizabeth (Ph.D) had both the Bachelor of Technology (B. Tech., 2000) and Masters of Technology (M. Tech., 2005) in Applied Biochemistry from Federal University of Technology, Akure (FUTA). She had taught in school, worked in pharmaceutical industry and worked as a Laboratory Technologist in Health Centre. She joined the work force of Covenant University since February 22nd,... view full profile
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