Comparative acceptability of soymilks produced by different processing methods

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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Podrobná bibliografie
Hlavní autoři: Escueta, Elias E. (Autor), Banzon, Julian A. (Autor)
Médium: Analytics
Jazyk:English
Vydáno: 1979.
Témata:
Food Science and Technology.
Soymilk > Organoleptic properties.
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