Effect of flour processing on the quality characteristics of a soy-based beverage

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 8, 2012, Pages 940-946

  Arif, Sara ^a   Ahmad, Asif ^a   Masud, Tariq ^a   Khalid, Nauman ^b   Hayat, Imran ^c   Siddique, Farzana ^a   Ali, Muhammad ^a  

^a PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^b UNIVERSITY OF TOKYO   (Japan)

^c Faculty of Agricultural   (Pakistan)

Author keywords

Beany flavour; Microbial analysis; Nutritious beverage; Proximate analysis; Soya bean

Indexed keywords

FOOD PRESERVATIVE;

ARTICLE; BACTERIAL COUNT; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FOOD PREFERENCE; FOOD QUALITY; FOOD STORAGE; GERMINATION; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; MICROBIAL VIABILITY; MICROBIOLOGY; PAKISTAN; PH; PHYSICAL CHEMISTRY; PLANT SEED; SENSATION; SOYBEAN; TASTE;

BEVERAGES; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD PREFERENCES; FOOD PRESERVATIVES; FOOD QUALITY; FOOD STORAGE; GERMINATION; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; HUMANS; HYDROGEN-ION CONCENTRATION; MICROBIAL VIABILITY; PAKISTAN; PHYSICOCHEMICAL PHENOMENA; SEEDS; SENSATION; SOY FOODS; SOYBEANS; TASTE;

EID: 84868646793     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2012.687365     Document Type: Article

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