Quality improvement of soymilk as influenced by anaerobic grinding method and calcium addition
Victor Christian Kaharso, Bertrand Muhoza, Xiangzhen Kong, Yufei Hua, Caimeng Zhang
Topics & Concepts
ChemistryCalciumFood scienceAnaerobic exerciseGrindingBioavailabilityCalcium carbonateHydrolysisBiochemistryMetallurgyOrganic chemistryMaterials sciencePhysiologyBiologyBioinformaticsFood and Agricultural SciencesFood composition and propertiesProtein Hydrolysis and Bioactive Peptides