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...
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2012.
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| الموضوعات: |