Volume 6, Issue 23, 2017 (July – September)
Research Article
Influence of Processing Factors on Beany Flavor, Trypsin Inhibitor and Colour of Soymilk
P.K. Omre, Javeed Akhtar, Kuldeep and Prateek Singh
Keywords: soymilk, beany flavour, trypsin inhibition activity, colour
Article ID: CS302048086
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How to cite this article: P.K. Omre, Javeed Akhtar, Kuldeep, Prateek Singh. Influence of Processing Factors on Beany Flavor, Trypsin Inhibitor and Colour of Soymilk. Chem Sci Rev Lett 2017; 6(23).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.