SOYMILK: A COMPARISON OF PROCESSING METHODS ON YIELDS AND COMPOSITION-Reference-Cited by-同舟云学术

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SOYMILK: A COMPARISON OF PROCESSING METHODS ON YIELDS AND COMPOSITION

Published:1978-03 Issue:2 Volume:43 Page:349-353
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

JOHNSON K. W.,SNYDER H. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02303.x/fullpdf

Reference15 articles.

1. Al-Kishtaini , S.F. 1971 Methods of preparation and properties of water extracts of soybeans Ph.D. thesis University of Illinois

2. Recent advances in soybean milk processing technology;Bourne;Protein Advisory Group Bull.,1970

3. Effect of sodium alkalis and salts on pH and flavor of soymilk;Bourne;J. Food Sci.,1976

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2. Evaluation of Soybean Varieties for Soy Milk Based on Factor and Cluster Analysis;Journal of Biobased Materials and Bioenergy;2022-08-01

3. Comparative study on the Chemical Composition and Functional Properties of some Legume Protein Preparations;Egyptian Journal of Chemistry;2021-12-27

4. Whole soybean protein extraction processes: A review;Innovative Food Science & Emerging Technologies;2017-10

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