Development and properties of soybean spreads
Soybean spreads were developed by concentrating soymilk with the addition of sugar, sorbitol, sodium citrate, carrageenan and refined bleached and deodorized (RBD) palm olein. Soymilk was prepared by 3 extraction methods: soaking in water (control), blanching at 85C with sodium bicarbonate (NaHCO3)...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley-Blackwell Publishing
1996
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| Online Access: | http://psasir.upm.edu.my/id/eprint/42481/1/Development%20and%20properties%20of%20soybean%20spreads.pdf http://psasir.upm.edu.my/id/eprint/42481/ http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1996.tb00752.x/abstract;jsessionid=5393BFB422C049F90EE0BFC272886ADE.f03t02 |
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