Gelation Characteristics of Illinois Soybean Beverage Base

Tofu, being the most important source of protein in the Orient, is gaining popularity throughout the world. The Oriental method of producing soymilk for making tofu resulted in beany flavor, low protein and total solids recoveries, and waste treatment problems. Soybean beverages made from whole soybean (without desludging) have been developed at the University of Illinois. These beverages possess the properties of good palatability and suspension stability.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Yeh, Sing-Wood

• Agriculture, Food Science and Technology

Identifier

(UMI)AAI8422180

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/70077