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Cooking Time Effects on Soymilk Quality by shibabaw Amsalu is a document available to read on EtoBox.

What is Cooking Time Effects on Soymilk Quality about?

The document investigates the impact of cooking time on the yield and sensory quality of soymilk, focusing on different cooking durations of 15, 30, and 45 minutes. It outlines the methodology for sample preparation, sensory evaluation, and data analysis, emphasizing the need to optimize cooking time to balance yield and sensory attributes. The study aims to provide insights into the production of high-quality soymilk from soybeans.

Author

shibabaw Amsalu

Language

EN