Characterization of soymilk prepared by milling and pressing at high temperature

Journal of Food Processing and Preservation

Volumn 38, Issue 3, 2014, Pages 830-836

  Shimoyamada, Makoto ^a   Mogami, Shingo ^a   Tsuzuki, Kimiko ^b   Honda, Yoshitaka ^b  

^a MIYAGI UNIVERSITY   (Japan)

^b Marusan ai Co Ltd   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

PARTICLE SIZE ANALYSIS; PROTEINS;

LASER DIFFRACTIONS; MILLING TEMPERATURE; PROTEIN AGGREGATES; PROTEIN CONTENTS; SULFHYDRYL CONTENT; SURFACE HYDROPHOBICITY; THERMAL DENATURATIONS; ULTRACENTRIFUGATION;

MILLING (MACHINING);

GLYCINE MAX;

EID: 84902386634     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12037     Document Type: Article

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