Development of soybean beverages / Pivan Varangoon
โดย: Varangoon, Pivan
ผู้แต่งร่วม: Thailand Institute of Scientific and Technological Research
Language: Thai ชื่อชุด: Class. Invest. no. 1ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1971 หัวเรื่อง: Beverages | Soybeanสาระสังเขป: Soya beverages were prepared from soybean with various kinds of flavour: butter, coconut, choclate, and coffee. By using the method developed at Cornell University for extracting soybean (Bourne 1970), the objectionable soya flavour was reduced considerably.สาระสังเขป: The beverages contain about 3 per cent protein, 1.2-1.6 per cent fat, providing 57-65 calories for every 100 g serving. They are sterilized at 121 degree celsius for 10 or 15 minutes and therefore de not require refrigeration. The products have been tested for acceptability by ASRCT and National Research Council staff mombers.
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