Sensory evaluation and flavour analysis of soymilk produced...

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International Journal of Food Science & Technology 2018 / 01

Sensory evaluation and flavour analysis of soymilk produced from lipoxygenase-free soya beans after modified processes and pulsed light treatment

Alhendi, Abeer, Yang, Wade, Goodrich-Schneider, Renee, Sims, Charles, Marshall, Sara, Sarnoski, Paul J.
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13721
Date:
January, 2018
File:
PDF, 190 KB
english, 2018
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