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INTEGRATED GRINDING AND COOKING EFFECTS ON THE RETENTION OF SOLID,PROTEIN,OFF-FLAVOR COMPOUNDS,ISOFL
[会议论文] 作者：Y.Y.Tan,Y.Zhang,S.K.C.Chang,
来源：第七届国际大豆加工利用会议 年份：2016
Raw and cooked soymilk was produced by one traditional and tree newly devised grinding methods from Prosoy soybean.The test results showed grinding methods and cooking treatment had significant(p < 0....
[会议论文] 作者：S.H.Yuan,S.K.C.Chang,Z.S.Liu,B.J.Xu,
来源：第十四届世界食品科技大会 年份：2008
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