Effect of cooking temperature on some quality characteristics of soy milk

Advance Journal of Food Science and Technology

Volumn 5, Issue 5, 2013, Pages 543-546

  Ikya, J K ^a   Gernah, D I ^a   Ojobo, H E ^a   Oni, O K ^b  

^a UNIVERSITY OF AGRICULTURE   (Nigeria)

^b University of Mkar   (Nigeria)

Author keywords

Flavour; Processing; Sensory analysis; Soybean; Soymilk; Total viable counts; Varying temperatures

Indexed keywords

FLAVORS; PROCESSING;

CARBOHYDRATE CONTENT; COOKING TEMPERATURES; PROCESSING TEMPERATURE; QUALITY CHARACTERISTIC; SOY MILK; SOYBEAN; TOTAL VIABLE COUNTS; VARYING TEMPERATURE;

SENSORY ANALYSIS;

EID: 84877879877     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: 10.19026/ajfst.5.3123     Document Type: Article

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