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
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