Chemical, physical and sensory characteristics of soymilk as affected by processing method, temperature and duration of storage

Food Chemistry

Volumn 59, Issue 3, 1997, Pages 373-379

  Iwuoha, Chinyere I ^a   Umunnakwe, Kenneth E ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

FAT; PROTEIN;

ARTICLE; CHEMICAL COMPOSITION; FOOD PROCESSING; FOOD STORAGE; NONHUMAN; PARTICLE SIZE; PHYSICAL CHEMISTRY; RELATIVE DENSITY; SOYBEAN; TEMPERATURE; VISCOSITY;

GLYCINE MAX;

EID: 0030897066     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00250-6     Document Type: Article

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