Please use this identifier to cite or link to this item:
https://scholarbank.nus.edu.sg/handle/10635/77596
| DC Field | Value | |
|---|---|---|
| dc.title | Development of soymilk-A review | |
| dc.contributor.author | Ang, H.G. | |
| dc.contributor.author | Kwik, W.L. | |
| dc.contributor.author | Theng, C.Y. | |
| dc.date.accessioned | 2014-06-23T05:57:03Z | |
| dc.date.available | 2014-06-23T05:57:03Z | |
| dc.date.issued | 1985 | |
| dc.identifier.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. | |
| dc.identifier.issn | 03088146 | |
| dc.identifier.uri | http://scholarbank.nus.edu.sg/handle/10635/77596 | |
| dc.description.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. | |
| dc.source | Scopus | |
| dc.type | Review | |
| dc.contributor.department | CHEMISTRY | |
| dc.description.sourcetitle | Food Chemistry | |
| dc.description.volume | 17 | |
| dc.description.issue | 4 | |
| dc.description.page | 235-250 | |
| dc.description.coden | FOCHD | |
| dc.identifier.isiut | NOT_IN_WOS | |
| Appears in Collections: | Staff Publications | |
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