The use of soybean milk in soft-cheese making:
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb00161.x/fullpdf
Reference14 articles.
1. Nutritional Value of Protein from a Soybean Milk Powder
2. Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling Rats
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1. Estimation of sugars in milk by HPLC and its application in detection of adulteration of milk with soymilk;International Journal of Dairy Technology;2009-11
2. CHEMICAL AND MICROBIAL PROPERTIES OF YOGURT PROCESSED FROM COW'S MILK AND SOYMILK;Journal of Food Processing and Preservation;2009-04
3. Effect of partial substitution of cow's milk with soymilk on yield and quality attributes of West African soft cheese;International Journal of Food Science & Technology;2007-06-28
4. Optimization of process parameters for the development of a cheese analogue from pigeon pea (Cajanus cajan) and soy milk using response surface methodology;International Journal of Dairy Technology;2005-02
5. Milk and Milk Products;Handbook of Indices of Food Quality and Authenticity;1997
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