Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/77596
Title: Development of soymilk-A review
Authors: Ang, H.G. 
Kwik, W.L. 
Theng, C.Y.
Issue Date: 1985
Citation: Ang, H.G.,Kwik, W.L.,Theng, C.Y. (1985). Development of soymilk-A review. Food Chemistry 17 (4) : 235-250. ScholarBank@NUS Repository.
Abstract: Some implications of the use of soymilk in food are discussed. Nutritional comparisons of soymilk with other food proteins are made and the product offers some promise for food formulation. © 1985.
Source Title: Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/77596
ISSN: 03088146
Appears in Collections:Staff Publications

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