EFFECT OF SODIUM ALKALIS AND SALTS ON pH AND FLAVOR OF SOYMILK
- 1 January 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (1) , 62-65
- https://doi.org/10.1111/j.1365-2621.1976.tb01101.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Studies on the processing and properties of soymilk I.—Effect of preprocessing conditions on the flavour and compositions of soymilksJournal of the Science of Food and Agriculture, 1970
- Gas chromatographic and mass spectral analyses of soybean milk volatilesJournal of Agricultural and Food Chemistry, 1970
- Identification of a volatile component in soybeans that contributes to the raw bean flavorJournal of Agricultural and Food Chemistry, 1969