Quality Improvement of Soymilk Processed from Two Soybean Varieties
Five soymilk quality-related characteristics were investigated as affected by different grinding, heating, extraction methods and varieties. The five characteristics are (1) protein and solid recovery, (2) trypsin inhibitor activity, (3) antioxidant compounds and antioxidant capacity, (4) soy odor,...
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| Format: | Others |
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North Dakota State University
2017
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| Online Access: | https://hdl.handle.net/10365/26537 |