✦ LIBER ✦

Yield and Quality of Soymilk Processed by Steam-Infusion Cooking

✍ Scribed by L. A. JOHNSON; C. W. DEYOE; W. J. HOOVER

Book ID: 108805077
Publisher: Institute of Food Technologists
Year: 1981
Tongue: English
Weight: 688 KB
Volume: 46
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1981.tb14572.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of Processing on Curd Yield and

Effects of Processing on Curd Yield and Nutrient Composition of Rapid Hydration Hydrothermal Cooking and Traditionally Processed Soymilk and Soybean Curd

✍ ANNA MISKOVSKY; MARTHA B. STONE 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 383 KB

Yield and Quality of Tofu as Affected by

Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics. Calcium Sulfate Coagulant

✍ B.T. LIM; J.M. DeMAN; L. DeMAN; R.I. BUZZELL 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 900 KB

PEELABILITY AND YIELD OF PROCESSING TOMA

PEELABILITY AND YIELD OF PROCESSING TOMATOES BY STEAM OR LYE

✍ ELISABETH GARCIA; DIANE M. BARRETT 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 179 KB

Yield and Quality of Tofu as Affected by

Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics: Glucono-delta-lactone Coagulant

✍ C. F. SHEN; L. DE MAN; R. I. BUZZELL; J. M. DE MAN 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 509 KB

Potato variety yields, total solids, and

Potato variety yields, total solids, and cooking quality as affected by date of vine killing

✍ R. V. Akeley; F. J. Stevenson; C. E. Cunningham 📂 Article 📅 1955 🏛 Springer-Verlag 🌐 English ⚖ 490 KB

Kinetics of sensory quality changes in s

Kinetics of sensory quality changes in soymilk during thermal processing, by parametric and non-parametric data analyses

✍ Kwok, Kin-Chor; Basker, Dov; Niranjan, Keshavan 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 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