Comparative acceptability of soymilks produced by different processing methods

Soymilks were prepared by five different methods: 1) boiling-water grind technique, 2) cold grind process followed by 30 min boiling in a steam jacketed kettle, 3) cold grind process followed by 30 min boiling by direct steam injection, 4) soymilk from soaked soybeans plus 3 min immersion boiling an...

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Dettagli Bibliografici

Autori principali:	Escueta, Elias E. (Autore), Banzon, Julian A. (Autore)
Natura:	Analytics
Lingua:	inglese
Pubblicazione:	1979.
Soggetti:	Food Science and Technology. Soymilk > Organoleptic properties.
Accesso online:	https://forms.gle/KZjBv7aRtY6jiL5E9