CHANGES IN SOYMILK QUALITY AS A FUNCTION OF COMPOSITION AND STORAGE-Reference-Cited by-同舟云学术

CHANGES IN SOYMILK QUALITY AS A FUNCTION OF COMPOSITION AND STORAGE

Published:2007-10 Issue:5 Volume:30 Page:731-744
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

ACHOURI ALLAOUA,BOYE JOYCE IRENE,ZAMANI YOUNESS

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2007.00153.x/fullpdf

Reference31 articles.

1. Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography

2. A. ACHOURI, J.I. BOYE, and Y. ZAMANI, 2006 . Soybean variety and storage effects on soymilk flavour and quality .Int. J. Food Sci. Technol. (in press).

3. Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk

4. Volatilities of organic flavor compounds in foods

5. Flavor compounds. Volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds

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