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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Bibliográfalaš dieđut

Váldodahkkit:	Escueta, Elias E. (Dahkki), Banzon, Julian A. (Dahkki)
Materiálatiipa:	Analytics
Giella:	eaŋgalasgiella
Almmustuhtton:	1979.
Fáttát:	Food Science and Technology. Soymilk > Organoleptic properties.
Liŋkkat:	https://forms.gle/KZjBv7aRtY6jiL5E9