The process for the preparation of soymilk
1986
Hunter, G.L.K. | Deneet, D.B. | Brawley, T.G.
A low cost soymilk that provides excellent nutritional quality, flavor and stability can be produced from the whole soybean on a commercial scale using the process of the present invention. The process of the present invention does not require the conventional curd precipitation and centrifugation steps necessary for the removal of nonprotein components, sugars and fibrous materials. The protein recovery, excluding hulls, is more than 95%.
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Эту запись предоставил University of the Philippines at Los Baños