Sensory evaluation of microwave assisted ultrasound treated soymilk beverage using fuzzy logic
This study was centered to develop an acceptable quality of soymilk based flavoured beverage based on sensorial characterization. The beverage contains an array of health beneficial compounds such as phytosterols, isoflavones, and flavonoids. These compounds are attributed to prevention of osteoporo...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-05-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X21000278 |