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Effect of Heat Treatment on Dispersion Stability of Soymilk and Heat Denaturation of Soymilk Protein
soymilk heating heat denaturation
2009/5/8
Soymilk was prepared by non-heated squeezing and then heated at various temperatures. For one-step heating, the precipitate produced by heating soymilk increased for heating at 70 and 80°C and was muc...