Physico-chemical and sensory evaluation of ready to drink soy-cow milk blend

Pakistan Journal of Nutrition

Volumn 6, Issue 3, 2007, Pages 283-285

  Salim ur Rehman, ^a   Nawaz, Haq ^a   Mushtaq Ahmad, Muhammad ^b   Hussain, Sarfraz ^c   Murtaza, Anjum ^a   Hafeez Shahid, Shahid ^c  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b AYUB AGRICULTURAL RESEARCH INSTITUTE   (Pakistan)

^c UNIVERSITY OF SARGODHA   (Pakistan)

Author keywords

Astringency; Beany; Flavour; Skim milk; Soymilk

Indexed keywords

FAT; SUGAR; WATER;

ARTICLE; CHEMICAL COMPOSITION; COOKING; COW; FLAVOR; FOOD ANALYSIS; FOOD PROCESSING; PH; PHYSICAL CHEMISTRY; SENSORY EVALUATION; SOYBEAN; SOYBEAN MILK; TEMPERATURE;

GLYCINE MAX;

EID: 34247375627     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2007.283.285     Document Type: Article

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