Effects of Calcium Addition on Stability and Sensory Properties of Soy Beverage-Reference-Cited by-同舟云学术

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Effects of Calcium Addition on Stability and Sensory Properties of Soy Beverage

Published:1983-01 Issue:1 Volume:48 Page:256-257
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

WEINGARTNER KARL E.,NELSON ALVIN I.,ERDMAN JOHN W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb14838.x/fullpdf

Reference11 articles.

1. VISCOMETRIC CHARACTERISTICS OF WHOLE SOYBEAN MILK

2. CONTROL OF CHALKINESS IN SOYMILK

3. Cooked Flavor in Sterile Illinois Soybean Beverage

4. T. McCune, 1980 . Effect of thermal processing method on the quality of soybean beverage . M.S. thesis . Univ. of Illinois, Urbana, IL.

Cited by 14 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. Nanoencapsulation of Minerals;Nanoencapsulation of Food Bioactive Ingredients;2017

2. Heat stability and thermal properties of calcium fortified milk;CyTA - Journal of Food;2014-11-07

3. Physicochemical properties of calcium-fortified soymilk with microencapsulated and chelated calcium salt;European Food Research and Technology;2013-09-14

4. Calcium Ionization Characteristics and In vitro Bioavailability Derived from Natural Calcium Sources;Journal of the Korean Society of Food Science and Nutrition;2013-04-30

5. Calcium-Fortified Soymilk;Handbook of Food Fortification and Health;2013

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