THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
ABSTRACT Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A        Hot extraction method B.       Cold extraction method C.       Soaking before hot extraction method. The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis. Result obtained showed that sample ...
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