Studies on Utilization and Nutrition of Soybeans Protein
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概要
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Soybean milk prepared from the powdered soybeans was coagulated with calcium sulphate, and then its coagulation was dried moderately. By coagulating after addition of a little soybean oil, or by drying after soakage in 20% saline solution in process of this manufacture, preservability, elasticity, solubility with hot-water and good taste harmonized with both deliciousness and saltiness were given to the new food. And further this new food was very available for the various cookeries.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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