Effect of different extraction methods on antioxidant and sensory properties of pasteurized black soymilk
The processing methods of black soymilk (BSM) can significantly affect the retention of its bioactive compounds. The effect of cold water (4 ℃, 8 hr) (CWE), hot water (80 ℃, 10 min) (HWE) and alkali water extraction (0.25% NaHCO3, 54 ℃, 10 min) (AWE) of BSM on antioxidant and sensory properties of p...
| Published in: | Indonesian Food Science and Technology Journal |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Jambi University
2023
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85181934837&doi=10.22437%2fifstj.v7i1.30784&partnerID=40&md5=6382aa63367235428c973a57b7bb53a1 |