Kinetics of sensory quality changes in s
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Kwok, Kin-Chor; Basker, Dov; Niranjan, Keshavan
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Article
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2000
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John Wiley and Sons
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English
⚖ 88 KB
Soymilk was subjected to various heat treatments at 90, 120 and 140 °C for various lengths of time. The colour and ¯avour of the soymilk samples were evaluated by a sensory panel consisting of eight semi-trained assessors on (1) a 9-unit hedonic scale, with analysis based on the assumption that the