Effect of different extraction methods on antioxidant and sensory properties of pasteurized black soymilk

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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...

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Bibliographic Details
Published in:	Indonesian Food Science and Technology Journal
Main Author:	Suhaimi Q.; Kamarudin W.S.S.W.; Nizori A.; Sikin A.M.
Format:	Article
Language:	English
Published:	Jambi University 2023
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85181934837&doi=10.22437%2fifstj.v7i1.30784&partnerID=40&md5=6382aa63367235428c973a57b7bb53a1

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