Effect of treatments, cmc and storage conditions on sensorial quality of mango flavoured soymilk-Reference-Cited by-同舟云学术

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Effect of treatments, cmc and storage conditions on sensorial quality of mango flavoured soymilk

Published:2014-08-01 Issue:1 Volume:4 Page:6-9
ISSN:1338-5178
Container-title:Journal of Microbiology, Biotechnology and Food Sciences
language:
Short-container-title:JMBFS

Author:

Gatade Abhijeet A., ,Ranveer Rahul C.,Sahoo Akshaya K.

Publisher

Slovak University of Agriculture in Nitra

Subject

Molecular Biology,Microbiology,Food Science,Biotechnology

Link

https://www.jmbfs.org/wp-content/uploads/2014/07/jmbfs_0558_gatade.pdf

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of physicochemical properties of soymilk prepared from germinated soybean;Journal of Food Processing and Preservation;2021-10-28

2. Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd;Fermentation;2021-03-28

3. Nutritional and sensory characteristics of sari tempe formulated from import soybean (glycine max);AIP Conference Proceedings;2017

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