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THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK
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- Contributor: mr-chris
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- Case No: 149337ip
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ABSRACT - [ Total Page(s): 1 ]THIS STUDY FOCUSED ON THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK
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CHAPTER ONE - [ Total Page(s): 3 ]CHAPTER ONEINTRODUCTION1.1 Background of the studyHis of Soymilk: Soybeans belongs to the family leguminous, subfamily papiliondase and the genus Glycine Max. (Ricker and Morse, 1984), other normendatures which have been used include phaseolus Max, Soja Max Piper and Sojahispidemoech.It is not known when this remarkable legume, soybean was first cultivated in China. However as the first legume of which a written record was made. This was in the books of the Emperor Shen hung, dated 1800BC which describes the five principal and sacred crops of China, rice, bean, wheat barely and millet, lafter ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]THIS STUDY FOCUSED ON THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK
... Continue Reading
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