Stabilization of soy milk fortified with calcium gluconate
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference19 articles.
1. Handbook of the Nutritional Contents of Food;Watt,1975
2. Protein-Calcium-Phytic Acid Relationships in Soybean
3. Effects of Calcium Addition on Stability and Sensory Properties of Soy Beverage
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