YIELD AND QUALITY OF SOYMILK PROCESSED BY STEAM-INFUSION COOKING

被引：24

作者：

JOHNSON, LA ^{[1
]}

DEYOE, CW ^{[1
]}

HOOVER, WJ ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT GRAIN SCI & IND,MANHATTAN,KS 66506

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14572.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：239 / &

共 18 条

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[4] EFFECT OF HEAT TREATMENT ON NUTRITIVE VALUE OF SOYMILK PROTEIN FED TO WEANLING RATS
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HAND, DB
[J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (04) : 723 - +
[5] HACKLER LR, 1967, CEREAL CHEM, V44, P70
[6] HACKLER LR, 1963, NUTRITION, V80, P205
[7] HAND DG, 1967, FOOD TECHNOL, V21, P86
[8] SOYMILK - COMPARISON OF PROCESSING METHODS ON YIELDS AND COMPOSITION
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SNYDER, HE
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (02) : 349 - 353
[9] JOHNSON LA, T ASAE
[10] JOHNSON LA, CEREAL CHEM