Kan kamchat klinthia khong thualuang phuatham phalittaphan khruangdummak.
1984
Tosporn Yossombat
Soybeans were soaked overnight in 0.5M carbonate buffer at various pH levels 9.0, 9.6 and 10.1 then subjected to heat treatment at boiling temperature for different periods at time, 0, 0.5, 1, 3, 5 and 10 minutes. It was found that soymilk prepared by soaking in buffer pH 9.0 had the highest protein and solid contents after blanching at the same time. Those blanched for one minute yielded soymilk with 2.8% protein, 5.88% solid content, 60% lipoxygenase inactivation and more palatable than traditional milk. Forty to 60% of soymilk as substitute to cows milk was acceptable proportion.
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