| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277566 | Journal of Food Engineering | 2013 | 6 Pages |
Abstract
⺠Effects of freezing on soybean microstructure and the qualities of soymilk were evaluated. ⺠Freezing treatment significantly improved the qualities of soymilk. ⺠The PSVs were damaged heavily and some oil bodies coalesced by freezing. ⺠Freezing provided a new and short-time way to process soymilk at home.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Wang Lili, Chen Yeming, Li Zaigui,