Evaluation of Soybean–Navy Bean Emulsions Using Different Processing Technologies
In this study, an innovative emulsion made from soybean and navy bean blends of different proportionalities was developed. In addition, two processing methods were used: traditional cooking and jet-cooking. The physical attributes and storage stability were measured and compared. This study found th...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2017-05-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2306-5710/3/2/23 |