Grains of nine soybean varieties were processed into soybean milk, and their milk yield and protein (%) were determined, followed by sensory evaluations. In another experiment, grains of five soybean varieties were made into soybean milk, using five different processing techniques. In the first e...
Enlace original:
https://cgspace.cgiar.org/handle/10568/98666
Ogundipe, H.
,
Dashiell, Kenton E.
,
Osho, S.
,
[Soymilk yield and quality as affected by soybean varieties and processing techniques]
,
Soymilk yield and quality as affected by soybean varieties and processing techniques
