Effects of soaking time on the physico-chemical properties and sensory attributes of soya bean milk
Effects of five different soaking time treatments (6, 8, 10, 12, and 14 hours) on the physico-chemical properties and sensory attributes of soymilk were investigated.
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| Format: | Praca dyplomowa |
| Język: | English |
| Wydane: |
2000.
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| Hasła przedmiotowe: |