Experimental dataset on the effect of soaking time and coagulant type on the overall quality of cheese extracted from Ethiopian belessa-95 (Glycine max) soya bean
Vegetable protein as a replacement for raw materials for the dairy industries is essential to meet the gap between food supply and demand in Ethiopia with particular accentuation of soy protein-based milk and cheese. The experimental dataset presents the extraction of cheese from the soya bean (Bele...
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| Format: | Article |
| Language: | English |
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Elsevier
2020-08-01
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| Series: | Data in Brief |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352340920307356 |