Thermal processing of a bottled ready-to-drink soybean (Glycine max Linn.) milk tea

The thermal process requirement for bottled ready-to-drink soybean milk tea was established. Sensory evaluation of soybean milk tea drink with different levels of sucrose and tea extract led to the selection of the most acceptable product which was the formulation added with 10% sucrose and 0.25% te...

Полное описание

Библиографические подробности
Главный автор: Alcovindas, Janelle Lopez (Автор)
Другие авторы: Rumbaoa, Rowena Grace O. (adviser.)
Формат: Диссертация
Язык:English
Опубликовано: Quezon City College of Home Economics, University of the Philippines Diliman 2012.
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