Effects of calcium-chelating agents and pasteurisation on certain properties of calcium-fortified soy milk

Food Chemistry

Volumn 118, Issue 3, 2010, Pages 808-814

  Pathomrungsiyounggul, Pattavara ^a   Lewis, Michael J ^a   Grandison, Alistair S ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Calcium; Chelating agent; Pasteurisation; Soy milk

Indexed keywords

CALCIUM CHELATING AGENT; CALCIUM CHLORIDE; CALCIUM ION; CITRATE TRISODIUM; DISODIUM HYDROGEN PHOSPHATE; HEXAMETAPHOSPHATE SODIUM;

ARTICLE; CHELATION; CONTROLLED STUDY; HEAT TREATMENT; PARTICLE SIZE; PASTEURIZATION; PH; SEDIMENTATION; SOYBEAN MILK; THERMOSTABILITY; VISCOSITY;

EID: 69349088618     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.067     Document Type: Article

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