The Effects of Cooking Time on the Nutritional Parameters of Soya Milk-Reference-Cited by-同舟云学术

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The Effects of Cooking Time on the Nutritional Parameters of Soya Milk

Published:2011-03-15 Issue:4 Volume:6 Page:298-305
ISSN:1557-4571
Container-title:American Journal of Food Technology
language:
Short-container-title:American J. of Food Technology

Author:

Orhevba B.A.

Publisher

Science Alert

Subject

Food Science

Link

https://www.scialert.net/fulltext/?doi=ajft.2011.298.305&org=10

Cited by 7 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. In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues;Scientific Reports;2024-08-09

2. The effect of processing methods on the quality of soy milk;IOP Conference Series: Earth and Environmental Science;2021-07-01

3. Anthocyanin and Nutritional Contents of Fermented Lebui Bean (Cajanus sp.) through SSF Method and Induced by Rhizopus sp. and Saccharomyces sp;IOP Conference Series: Earth and Environmental Science;2020-05-16

4. Optimization of soybean roasting parameters in developing nutritious and lipoxygenase free soymilk;Journal of Food Measurement and Characterization;2017-07-06

5. Grain-Based Beverages;Innovative Technologies in Beverage Processing;2017-05-26

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