Quality Characteristics of Soy Milk Made from Different Soybean (<i>Glycine max</i> (L.) Merrill) Cultivar-Reference-Cited by-同舟云学术

Quality Characteristics of Soy Milk Made from Different Soybean (Glycine max (L.) Merrill) Cultivar

Published:2022-08-31 Issue:8 Volume:51 Page:855-860
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Sung Ho Jun¹^ORCID,Son Jang Keun¹,Yu Ji Hyeon¹,Jo Yeon Jae¹,Kwak Ji Eun²,Lee Jun Soo¹,Jeong Heon Sang¹^ORCID

Affiliation:

1. Depatment of Food Science & Biotechnology, Chungbuk National University

2. National Institute of Crop Science, Rural Development Administration

Funder

Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-08-855.pdf

Reference28 articles.

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3. Choi YO, Chung HS, Youn KS. Effects of coagulants on the manufacturing of soybean curd containing natural materials. Korean J Postharvest Sci Technol. 2000. 7:249-255.

4. Ha SD, Kim SS, Park CS, Kim BM. Effect of blanching and germination of soybeans on the quality of soymilk. Korean J Food Sci Technol. 1991. 23:485-489.

5. Han MR, Kim AJ, Chung KS, Lee SJ, Kim MH. Development of optimum processing conditions for soybean curd. Food Eng Prog. 2006. 10:66-72.

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