한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제7권4호
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- Pages.345-352
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- 1994
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
콩우유와 우유 혼합유의 단백질 안정성에 미치는 영향인자
Factors Affecting on Protein Stability of Mixed Cow and Soy Milk
초록
High protein beverage of cow-soy milk was prepared by mixing the soymilk and commercial homogenized cow milk in the various ratios. Effect of heat treatment, pH and addition of calcium and sucrose was studied on the water-soluble nitrogen of cow-soy milk The heat-treated soymilk at 10