Sensory analysis and storage stability of flavored soybean spreads produced from hot-ground soymilk

Journal of Food Quality

Volumn 25, Issue 2, 2002, Pages 117-138

  Khatib, K A ^a   Aramouni, F M ^a   Herald, T J ^a   Setser, C S ^a   Boyer, J E ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOLOGY; COLIFORM BACTERIA; CROPS; FLAVORS; FOOD STORAGE; MOISTURE; NUTRITION; PH EFFECTS; REFRIGERATION;

HOT-GROUND SOYMILK; SOYBEAN SPREADS;

DAIRY PRODUCTS;

BACTERIOLOGY; FLAVOR; FOOD STORAGE; PH; SOY BEANS; SYNERESIS;

GLYCINE MAX;

EID: 0035997819     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2002.tb01013.x     Document Type: Article

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