The influence of flavoring components on the physicochemical properties of spray-dried high oleic (HO) and tofu line (TL) soymilk powder-Reference-Cited by-同舟云学术

The influence of flavoring components on the physicochemical properties of spray-dried high oleic (HO) and tofu line (TL) soymilk powder

Published:2023-03-02 Issue: Volume:3 Page:
ISSN:2674-1121
Container-title:Frontiers in Food Science and Technology
language:
Short-container-title:Front. Food. Sci. Technol.

Author:

Singh P.,Krishnaswamy K.

Abstract

Graphical AbstractGraphical representation of flavoring component integration in soymilk and spray dried to investigate the impact of flavoring components on the physicochemical parameters of a soymilk powder.

Publisher

Frontiers Media SA

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