Improved Acid, Flavor and Volatile Compound Production in a High Protein and Fiber Soymilk Yogurt-like Product

✍ Scribed by L. ANKENMAN GRANATA; C.V. MORR

• Book ID: 108821059
• Publisher: Institute of Food Technologists
• Year: 1996
• Tongue: English
• Weight: 238 KB
• Volume: 61
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1996.tb14188.x