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| Pages | 72 |
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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 72 |
| Chapters | 5 |
| Methodology | statistical analysis |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0033 |
Abstract
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGEABSTRACTSoymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction methodB. Cold extraction methodC. Soaking before hot extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate…
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Full material
₦ 5,000 $(29)
| Pages | 72 |
| Delivery | Instant, after payment |