Effects of glucono-δ-lactone and chitosan on the coagulation of proteins and isoflavones in soymilk
碩士 === 輔仁大學 === 食品科學系碩士班 === 104 === Soymilk is a colloidal solution containing 3.6 % protein. β-Conglycinin (7S) and glycinin (11S) are the two major soymilk proteins, representing approximately 30% and 40% of the total protein, respectively. Besides, isoflavone is nutritious compound in soymil...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/5p79pt |