Storage stability of concentrated soymilk: evaluation of cowmilk concentrate and salts’ addition and soybean acid-steeping-Reference-Cited by-同舟云学术

Storage stability of concentrated soymilk: evaluation of cowmilk concentrate and salts’ addition and soybean acid-steeping

Published:2007-07-01 Issue:5 Volume:28 Page:499-504
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

NSOFOR LESLIE M.,UZUEGBU D.N.,CHUKWUMA A.K.,UDECHUKWU A.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb01298.x/fullpdf

Reference14 articles.

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2. Development of soybeverage for Neigeria;Banigo;Nigerian Food Journal,1986

3. Acid inactivation of soybean lipoxygenase with retention of protein solubility;Che Man;Journal of Food Science,1989

4. Control of off-flavours of soybean extract by pH adjustment;Che Man;Asean Food Journal,1991

5. Ihekoronye , A.I. 1990 Non-soy vegetable proteins for food formulations-The author's experience Proceedings of Nigerian Institute of Food Science & Technology (Eastern Chapter) Symposium on Bany Foods J.C. Okaka 55 59

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