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Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean
The effect of grinding cum blanching (GCB) of sprouted soybean at different temperatures on milk and tofu quality was studied. Three temperatures (121 °C-T1,100 °C-T2 and 80 °C-T3) for GCB were used to produce soymilk and tofu from sprouted soybean which were analysed for the yield, nutritional, ant...
Gespeichert in:
| Veröffentlicht in: | J Food Sci Technol |
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| 1. Verfasser: | |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2014
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397316/ https://ncbi.nlm.nih.gov/pubmed/25892787 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1320-z |
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