Using reduced fat soy particulates to produce soymilk with a reduced fat content
作者： Armin Salmen , Home-Jer Hou , David Tiande Cai
DOI:
关键词: Particulates 、 Dispersion (chemistry) 、 Chemistry 、 Heat treated 、 Food science 、 Reduced fat
摘要: A method for the production of soymilk having a reduced fat content includes dispersing soy particulates, which have content, in liquid to produce dispersion. The dispersion is heat treated content.
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