Development and properties of soybean spreads

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Development and properties of soybean spreads

Soybean spreads were developed by concentrating soymilk with the addition of sugar, sorbitol, sodium citrate, carrageenan and refined bleached and deodorized (RBD) palm olein. Soymilk was prepared by 3 extraction methods: soaking in water (control), blanching at 85C with sodium bicarbonate (NaHCO3)...

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Bibliographic Details
Main Authors:	Che Man, Yaakob, Yee, Yeong Nyet
Format:	Article
Language:	English
Published:	Wiley-Blackwell Publishing 1996
Online Access:	http://psasir.upm.edu.my/id/eprint/42481/ http://psasir.upm.edu.my/id/eprint/42481/1/Development%20and%20properties%20of%20soybean%20spreads.pdf

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