Effect of Soybean Varieties and Processing Methods on Nutritional and Sensory Properties of Soymilk-Reference-Cited by-同舟云学术

Effect of Soybean Varieties and Processing Methods on Nutritional and Sensory Properties of Soymilk

Author:

Abagoshu Nezif Abachebsa¹,Ibrahim Ali Mohammed¹,Teka Tilahun Abera¹²,Mekonnen Techale Birhan³

Affiliation:

1. Department of Postharvest Management, College of Agriculture and Veterinary Medicine; Jimma University; PO Box 307 Jimma Ethiopia

2. Center for Food Science and Nutrition, College of Natural Sciences; Addis Ababa University; PO Box 1176 Addis Ababa Ethiopia

3. Department of Horticulture and Plant Sciences, College of Agriculture and Veterinary Medicine; Jimma University; PO Box 307 Jimma Ethiopia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference46 articles.

1. Microbial and physico-chemical quality of powdered soymilk samples in Akwa Ibom, South-Southern Nigeria;Adebayo-Tayo;Afr. J. Biotechnol.,2009

3. Phytase: Application in food industry;Afinah;Int. Food Res. J.,2010

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