Efeito do íon cúprico no sabor do leite de soja
Palavras-chave:
soja brasileira, proteína vegetal, leite de soja, aminoácidos essenciais, sabor característicoResumo
A study was made on the effect of the cupric ion as an inhibitor to the formation of off-flavors during the manufacture of soybean milk, and the influence of this ion on the composition of the soybean milk.
Referências
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