First sensory analysis of soybean drinks made from commercial grain grown in Mexico
Author:
Publisher
Czech Academy of Agricultural Sciences
Subject
Food Science
Link
https://cjfs.agriculturejournals.cz/doi/10.17221/153/2021-CJFS.pdf
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1. FLAVOR PROPERTIES OF PLAIN SOYMILK*
2. Sensory Properties of Meal Replacement Bars and Beverages Made from Whey and Soy Proteins
3. Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk
4. Leaf Volatile Compounds and Associated Gene Expression during Short-Term Nitrogen Deficient Treatments in Cucumis Seedlings
5. The biplot graphic display of matrices with application to principal component analysis
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1. Molecular variation of lipoxygenase-associated genes in grain of commercial Mexican soybean cultivars;Revista de la Facultad de Agronomía, Universidad del Zulia;2024-03-17
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