Soybean, mango and ginger beverage: nutritional information, sensory evaluation and consumption intent
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چکیده
منابع مشابه
Nutritional and sensory evaluation of tempeh products made with soybean, ground-nut, and sunflower-seed combinations
Tempeh products made from soybeans and from combinations of soybeans with ground-nuts and sunflower seed at ratios of 52:48 and 46:54 respectively were tested for their appearance, texture, aroma, flavour, and over-all acceptability. In addition, tempeh was prepared with and without the addition of bakla (Vicia faba) to soybeans in various ratios to obtain a tempeh of acceptable quality and nut...
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Coconut milk was prepared by grinding coconut with water and straining through muslin cloth. To improve total solids and protein contents of coconut milk, various temperatures and pH levels of extraction water were investigated. Coconut milk prepared by grinding coconut with hot water (80C) at pH 8 contained highest solids and proteins. The coconut milk was then blended with various percentages...
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ژورنال
عنوان ژورنال: Revista Hospital Universitário Pedro Ernesto
سال: 2015
ISSN: 1983-2567,1676-8280
DOI: 10.12957/rhupe.2015.16216