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Project Details
| Department | Computer Science |
| Type | Project |
| Pages | 68 |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | CPU2152 |
Abstract
ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction method B. Cold extraction method C. Soaking before hot extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis.Result obtained showed that sample A was significantly different (P < 0.05) between sample B had a more acceptable colour (P < 0.05) than samples A and C this was no significant difference between sample A and C in terms of colour. The general acceptability of the sample showed that all t…
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Full material
₦ 5,000 $(29)
| Pages | 68 |
| Delivery | Instant, after payment |