FERMENTATION OF BLANCHED-BEAN SOYMILK WITH LACTIC CULTURESPATEL AA; GUPTA SK.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 7; PP. 620-623; BIBL. 16 REF.Article

COAGULATION CONDITIONS IN TOFU PROCESSING = CONDITIONS DE COAGULATION LORS DE LA PREPARATION DU TOFUWANG HL; HESSELTINE CW.1982; PROCESS BIOCHEM.; ISSN 0032-9592; GBR; DA. 1982; VOL. 17; NO 1; PP. 7-12; 4 P.; BIBL. 32 REF.Article

DETECTION AND CONTROL OF SOYMILK ASTRINGENCY = IDENTIFICATION ET CONTROLE DE L'ASTRINGENCE DU LAIT DE SOJACHIEN JT; SNYDER HE.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 438-440; BIBL. 9 REF.; 1 FIG./4 TABL.Article

APPLICATION OF ENZYMES IN SOY MILK PRODUCTION TO IMPROVE YIELD = UTILISATION DES ENZYMES POUR AMELIORER LE RENDEMENT DE LA FABRICATION DU LAIT DE SOJAERIKSEN S.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 445-447; BIBL. 8 REF.; 4 FIG./2 TABL.Conference Paper

YIELD AND QUALITY OF SOYMILK PROCESSED BY STEAM-INFUSION COOKINGJOHNSON LA; DEYOE CW; HOOVER WJ et al.1981; J. FOOD. SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 1; PP. 239-248; 6 P.; BIBL. 19 REF.Article

CONTROLE MICROBIOLOGICO NO PROCESSAMENTO DE LEITE DE SOJA DE LONGA-VIDA = CONTROLE MICROBIOLOGIQUE AU COURS DE LA TECHNOLOGIE DU LAIT DE SOJA DE LONGUE CONSERVATIONUBOLDI EIROA MN; LEITAO MFF; DA COSTA SI et al.1977; BOL. INST. TECNOL. ALIM.; BRA; DA. 1977; NO 53; PP. 69-80; ABS. ENG; BIBL. 7 REF.Article

A RESEARCH NOTE. PROTEIN QUALITY OF AFRICAN OIL BEAN SEED (PENTACLETHRA MACHROPHYLLA) = NOTE DE RECHERCHE. QUALITE PROTEIQUE DES GRAINES DE PENTACLETHRA MACHROPHYLLAACHINEWHU SC.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1374-1375; BIBL. 6 REF.; 2 TABL.Article

COMPARATIVE ACCEPTABILITY OF SOYMILKS PRODUCED BY DIFFERENT PROCESSING METHODSESCUETA EE; BANZON J.1979; PHILIPP. AGRIC.; ISSN 0031-7454; PHL; DA. 1979; VOL. 62; NO 4; PP. 248-254; BIBL. 1 P.Article

PRODUCTION OF FUNGAL ALPHA -GALACTOSIDASE AND ITS APPLICATION TO THE HYDROLYSIS OF GALACTOOLIGOSACCHARIDES IN SOYBEAN MILK. = PRODUCTION D'ALPHA -GALACTOSIDASE FONGIQUE ET APPLICATION A L'HYDROLYSE DES GALACTOOLIGOSACCHARIDES DU LAIT DE SOJA.CRUZ R; PARK YK.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1973-1975; BIBL. 12 REF.; 5 FIG./2 TABL.Article

ORIENTAL SOYBEAN FOODSFUKUSHIMA D; HASHIMOTO H.1980; WORLD SOYBEAN RESEARCH CONFERENCE. 2/1979/RALEIGH NC; USA/GBR/CAN/AUS; BOULDER: WESTVIEW PRESS/LONDON: GRANADA/TORONTO: GRANADA/SYDNEY: GRANADA; DA. 1980; PP. 729-743; BIBL. 7 REF.Conference Paper

EFFECTS OF CALCIUM ADDITION ON STABILITY AND SENSORY PROPERTIES OF SOY SEVERAGE. = EFFET D'UNE ADDITION DE CALCIUM SUR LA STABILITE ET SUR LES PROPRIETES ORGANOLEPTIQUES DES BOISSONS A BASE DE SOJAWEINGARTNER KE; NELSON AI; ERDMAN JW JR et al.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 256-263; 3 P.; BIBL. 11 REF.; 2 TABL.Conference Paper

A RESEARCH NOTE. CARBONYL LEVELS IN OILSEED-BASED BEVERAGE PRODUCTS DURING GROWTH OF STREPTOCOCCUS LACTIS = NOTE DE RECHERCHE. TENEURS EN COMPOSES CARBONYLES DES BOISSONS A BASE D'OLEAGINEUX, AU COURS DE LA CROISSANCE DE STREPTOCOCCUS LACTISSCHMIDT RH; DAVIDSON SM.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1372-1375; 3 P.; BIBL. 14 REF.; 1 FIG./1 TABL.Article

A RESEARCH NOTE. PRODUCTION AND TEXTURAL PROPERTIES OF SOY-CHEESE WHEY CURD = NOTE DE RECHERCHE. PREPARATION ET PROPRIETES TEXTURALES DES CAILLES DE LACTOSERUM ET DE SOJAWU HM; PENG AC.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1562-1563; BIBL. 5 REF.; 2 TABL.Article

MICROWAVE PROCESSING TO DESTROY SALMONELLAE IN CORN-SOY-MILK BLENDS AND EFFECT ON PRODUCT QUALITYBOOKWALTER GN; SHUKLA TP; KWOLEK WF et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1683-1686; BIBL. 23 REF.Article

THE USE OF SOYBEAN MILK IN SOFT-CHEESE MAKING. I: EFFECT OF SOYBEAN MILK ON RENNET COAGULATION PROPERTY OF MILKMETWALLI NH; SHALABI SI; ZAHRAN AS et al.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 1; PP. 71-77; BIBL. 14 REF.Article

COMPOSITION AND PROPERTIES OF BEAN CURD MADE FROM ONTARIO SOYBEANS. = COMPOSITION ET PROPRIETES DU CAILLE DE SOJA PREPARE A PARTIR DE SOJA CULTIVE EN ONTARIO.KAMEL BS; DE MAN JM.1982; CAN. INST. FOOD SCI. TECHNOL. J., CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 4; PP. 273-276; ABS. FRE; BIBL. 7 REF.; 1 FIG./6 TABL.Article

A research note. Preparation of fermented soybean curd using stem bromelain = Note de recherche. Préparation d'un caillé fermenté à base de soja, utilisant la bromélaïne des tiges de plantesFUKE, Y; MATSUOKA, H.Journal of food science. 1984, Vol 49, Num 1, pp 312-313, issn 0022-1147Article

Influence of soybean variety and the method of processing in tofu manufacturing : comparison of methods for measuring soluble solids in soymilk = Influence de la variété de soja et de la méthode de transformation en fabrication du tofu : comparaison des méthodes de dosage des solides solubles du lait de sojaJOHNSON, L. D; WILSON, L. A.Journal of food science. 1984, Vol 49, Num 1, pp 202-204, issn 0022-1147Article

Differential Effects of Powdered Whole Soy Milk and Its Hydrolysate on Antiobesity and Antihyperlipidemic Response to High-Fat Treatment in C57BL/6N MiceCHOI, Ji-Young; JEON, Jong-Eun; JANG, Se-Young et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 6, pp 2584-2591, issn 0021-8561, 8 p.Article

Inactivation of Bacillus subtilis spores in soybean milk by radio-frequency flash heatingUEMURA, Kunihiko; TAKAHASHI, Chieko; KOBAYASHI, Isao et al.Journal of food engineering. 2010, Vol 100, Num 4, pp 622-626, issn 0260-8774, 5 p.Article

COW'S MILK FORMULA AS A CAUSE OF INFANTILE COLIC: A DOUBLE-BLIND STUDYLOTHE L; LINDBERG T; JAKOBSON I et al.1982; PEDIATRICS (EVANSTON); ISSN 0031-4005; USA; DA. 1982; VOL. 70; NO 1; PP. 7-10; BIBL. 17 REF.Article

FREEZE-THAW STABILITY OF ILLINOIS SOYBEAN BEVERAGEYEH SW; WEI LS; NELSON AI et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 299-302; BIBL. 20 REF.Article

THE USE OF SOYBEAN MILK IN SOFT CHEESE MAKING. II: ORGANOLEPTIC AND CHEMICAL PROPERTIES OF DOMIATI CHEESE MADE FROM A MIXTURE OF SOYBEAN MILK AND WHOLE MILKMETWALLI NH; SHALABI SI; ZAHRAN AS et al.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 3; PP. 297-305; BIBL. 19 REF.Article

EFFECT OF CARBOHYDRATES AND PHOSPHATES ON ACID PRODUCTION BY LACTIC ACID BACTERIOS IN SAY MILK.MITAL BK; RAJENDRA PRASAD; SURJAN SINGH et al.1977; J. FOOD SCI. TECHNOL.; U.S.A.; DA. 1977; VOL. 14; NO 4; PP. 182-184; BIBL. 7 REF.Article

MICROBIAL ALPHA -GALACTOSIDASE FOR SOYMILK PROCESSINGCRUZ R; BATISTELA JC; WOSIACKI G et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 4; PP. 1196-1200; BIBL. 33 REF.Article