Stability, rheology and chemical properties of soymilk concentrates developed from sprouted soybeans

Journal of Food Science and Technology

Volumn 34, Issue 1, 1997, Pages 33-40

  Nsofor, Leslie M ^a   Osuji, Chijioke M ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Blanching effect; Flow behaviour; Proximate analysis; Rheology; Soymilk concentrate; Sprouted soybeans; Storage stability; Viscosity

Indexed keywords

CARBOHYDRATES; DENSITY (SPECIFIC GRAVITY); FOOD PROCESSING; FOOD STORAGE; PH EFFECTS; POLYSACCHARIDES; PROTEINS; RHEOLOGY; STERILIZATION (CLEANING); VISCOSITY;

BLANCHING EFFECTS; FLOW BEHAVIOR INDEX; PROXIMATE ANALYSIS; SOYMILK CONCENTRATES; SPROUTED SOYBEANS;

AGRICULTURAL PRODUCTS;

EID: 0030694934     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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