Storage stability and shelf‐life of soymilk obtained via repeated boiling and filtering: A predictive model

Storage stability and shelf‐life of soymilk obtained via repeated boiling and filtering: A predictive model

Abstract This study investigated the effects of different processing methods on the quality and nutrition of soymilk, as well as the changes in storage stability (centrifugal sedimentation rate (CSR), viscosity, and particle size) and shelf‐life of soymilk at different storage temperatures (25°C, 35...

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Bibliographic Details
Main Authors: Liu Fan, Yitong Duan, Zhanrui Huang, Dan Zhao, Liangzhong Zhao, Wanying He, Xuejiao Zhang, Ming Li, Yingyi Lin, Yu Chen
Format: Article
Language:English
Published: Wiley 2024-03-01
Series:Food Science & Nutrition
Subjects:
repeated boiling‐to‐filtering method
shelf‐life
soymilk
storage stability
Online Access:https://doi.org/10.1002/fsn3.3893

Internet

https://doi.org/10.1002/fsn3.3893

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