Soy Milks as a Dairy Milk Substitute in Prepared Food Products: Effects on Quality and Acceptability-Reference-Cited by-同舟云学术

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Soy Milks as a Dairy Milk Substitute in Prepared Food Products: Effects on Quality and Acceptability

Published:2012-02-14 Issue:3 Volume:40 Page:255-266
ISSN:1077-727X
Container-title:Family and Consumer Sciences Research Journal
language:en
Short-container-title:

Author:

Swanson Ruthann B.,McKemie Rebecca J.,Sabrin Michael D.,Milly Paul J.

Publisher

Wiley

Subject

Sociology and Political Science,Cultural Studies

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1552-3934.2011.02109.x/fullpdf

Reference31 articles.

1. Texture profile analysis;Bourne;Food Technology,1978

2. Detection and control of soymilk astringency;Chien;Journal of Food Science,1983

3. Comparison of two methods for determination of total solids content of milk: Collaborative study;Clark;Journal of the American Association of Official Analytical Chemists,1989

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 rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks;Food Science & Nutrition;2023-11-30

2. Aquafaba, a new plant-based rheological additive for food applications;Trends in Food Science & Technology;2021-05

3. Enamel subsurface remineralization potential of virgin coconut oil, coconut milk and coconut water;Materials Today: Proceedings;2019

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