Quality improvement of soymilk as influenced by anaerobic grinding method and calcium addition

Author:

Kaharso Victor Christian,Muhoza Bertrand,Kong Xiangzhen,Hua Yufei,Zhang Caimeng

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference68 articles.

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4. Comparison between the effects of soy milk and non-fat cow milk on lipid profile and lipid peroxidation in patients with primary hypercholesterolemia;Bricarello;Nutrition,2004

5. Bioaccessibility of minerals in school meals: Comparison between dialysis and solubility methods;Cámara;Food Chemistry,2005

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