Thermal processing of canned ready-to-drink soybean (Glycine max Linn.) milk
The yelloow variety of soybean (Glysine max L.) was used in the establishment of a thermal process for canned soybean milk. The most acceptable formulation was determined using three levels of sugar (5, 7, and 9%) and three water extraction ratios (1:8, 1:9, and 1:10). The 9% sugar level and the soy...
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
1995.
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| الموضوعات: |