Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/77596
DC FieldValue
dc.titleDevelopment of soymilk-A review
dc.contributor.authorAng, H.G.
dc.contributor.authorKwik, W.L.
dc.contributor.authorTheng, C.Y.
dc.date.accessioned2014-06-23T05:57:03Z
dc.date.available2014-06-23T05:57:03Z
dc.date.issued1985
dc.identifier.citationAng, 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.issn03088146
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/77596
dc.description.abstractSome 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.sourceScopus
dc.typeReview
dc.contributor.departmentCHEMISTRY
dc.description.sourcetitleFood Chemistry
dc.description.volume17
dc.description.issue4
dc.description.page235-250
dc.description.codenFOCHD
dc.identifier.isiutNOT_IN_WOS
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