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Filtering by: Degree Field Food Science Subject Soymilk

Effect of processing methods on the chemical and physical properties of soybean milks

Creator:

Wong, Millie Miu-yee

Abstract:

In the present study, processed soymilks prepared by various manufacturing methods were examined for quality by physical and chemical methods. Viscosity, pH, soluble solids, total solids, fat and protein content were used as indicators of quality. The principal factor investigated was the protein content as measured by the dye-binding procedure....

Resource Type:

Masters Thesis