Sensory evaluation and flavour analysis of soymilk produced from lipoxygenase-free soya beans after modified processes and pulsed light treatment

Published 2018 View Full Article

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Title
Sensory evaluation and flavour analysis of soymilk produced from lipoxygenase-free soya beans after modified processes and pulsed light treatment
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 53, Issue 6, Pages 1434-1441
Publisher
Wiley
Online
2018-01-04
DOI
10.1111/ijfs.13721
References
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