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pro vyhledávání: '"Ugwu, O.L."'
Publikováno v:
Nigerian Food Journal; Vol 36, No 2 (2018); 25-37
Soy milk was processed using hurdle factors. Four samples of soy milk were prepared using different processing methods. Soy milk was processed from blanched soybean, steaming for 1 h and packaged in a glass bottle (SNP), blanched and steamed soybean
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::2190e79f77586da3085284b6022f883f
https://www.ajol.info/index.php/nifoj/article/view/192728
https://www.ajol.info/index.php/nifoj/article/view/192728
