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Effect of particle size of soybean powder and processing methods on properties of soymilk and its utilization in cake making

1986

Al-Hamodat, K.A.K.

The objective of this study were: A) Determining the best processing method of soymilk. B) Investigating the effect of processing treatments on the chemical composition and nutritional qualities of soymilk. C) Spray-drying of soymilk. D) Using liquid and dehydrated soymilk in processing of conventional cake

AGROVOC Keywords

alimentos derivados de la soja pasteles soja technologie alimentaire

Bibliographic information

Pagination

139 p.

Other Subjects

Irak/ propiedades fisico-quimicas; Iasoja; Irak/ propriete physico-chim; Gateau; Tecnologia de los alimentos; Aliment a base de soja

Language

Arabic

Note

14 tables; 3 graphs; 118 ref. Summaries (Ar, En)

Type

Thesis; Summary; Non-Conventional

Corporate Author

Mosul Univ., Mosul (Iraq). Coll. of Agriculture and Forestry

In AGRIS since: 1988-08-15

Format: AGRIS AP

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This bibliographic record has been provided by National Agricultural Documentation Center, Information Center

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