Effect of processing methods on the chemical and physical properties of soybean milks
In the present study, processed soymilks prepared by various manufacturing methods were examined for quality by physical and chemical methods. Viscosity, pH, soluble solids, total solids, fat and protein content were used as indicators of quality. The principal factor investigated was the protein co...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27004 |