EVALUATION OF MONOSACCHARIDES, DISACCHARIDES AND CORN SYRUPS AS DISPERSANTS FOR HEAT-PROCESSED DRIED SOY MILK PROTEINS
- 1 March 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (2) , 346-348
- https://doi.org/10.1111/j.1365-2621.1971.tb04058.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Effect of Preparation Methods and pH Values on the Physicochemical Properties of Proteins in Soybean MilkEiyo to Shokuryo, 1969
- Lysis of Yeast Cell Wall by Enzymes from StreptomycetesAgricultural and Biological Chemistry, 1967
- Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling RatsJournal of Food Science, 1965
- Heat Effects on Soymilk, Indices of Protein Quality in Dried SoymilksJournal of Agricultural and Food Chemistry, 1964