Effect of Cooking Temperature on Some Quality Characteristics of Soy Milk-Reference-Cited by-同舟云学术

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Effect of Cooking Temperature on Some Quality Characteristics of Soy Milk

Published:2013-05-05 Issue:5 Volume:5 Page:543-546
ISSN:2042-4868
Container-title:Advance Journal of Food Science and Technology
language:
Short-container-title:AJFST

Author:

Ikya J.K.,Gernah D.I.,Ojobo H.E.,Oni O.K.

Publisher

Maxwell Scientific Publication Corp.

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Cited by 27 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. Thermodynamics of Heat Inactivation of <i>Aeromonas hydrophila</i> in Soymilk of Varying Initial pH and Sugar Levels;International Journal of Food Engineering and Technology;2024-07-03

2. Artificial Intelligence-Powered Optimization and Milk Permeate Upcycling for Innovative Sesame Milk with Enhanced Probiotic Viability and Sensory Appeal;ACS Omega;2024-05-29

3. Performance of a double drum dryer for millet-based instant weaning food production;AIP Conference Proceedings;2024

4. High-Pressure Pasteurization of Soy Okara;Foods;2023-10-11

5. Use of rice on the development of plant-based milk with antioxidant properties: From raw material to residue;LWT;2023-01

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