๐”– Bobbio Scriptorium
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ULTRAFILTRATION OF SOYBEAN WATER EXTRACTS: PROCESSING CHARACTERISTICS AND YIELDS

โœ Scribed by O. OMOSAIYE; M. CHERYAN

Book ID
108803670
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
633 KB
Volume
44
Category
Article
ISSN
0022-1147

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โœ M. O. Sanni; A. O. Sobamiwa ๐Ÿ“‚ Article ๐Ÿ“… 1994 ๐Ÿ› Springer ๐ŸŒ English โš– 233 KB

Two cassava cultivars were fermented for 3 days with the incorporation of soybean residue or full-fat flour at 25% (w/w) to produce gari. Unfortified gari was superior in taste (P<0.05) to the soybean-fortified gari, though consumers still accepted the latter. Fortified samples from two of the three