Chemical and physical characteristics of a soybean beverage with improved flavor by addition of ethylenediaminetetraacetic acid
A new method to obtain a soybean (SB) with improved flavor characteristics was developed by adding ethylenediaminetetraacetic acid (EDTA). The SB was evaluated for pH, viscosity and density, as well as for protein, oil and ash contents, fatty acid composition and lipoxygenase activity. A water/bean...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2000-10-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/431 |