Effects of Different Power of Ultrasonic Wave on Increasing the Protein and Soluble Ingredient Yield of Soya-bean Milk

Food and Fermentation Industries ›› 2003, Vol. 29 ›› Issue (4) : 58.

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PDF(91 KB)
Food and Fermentation Industries ›› 2003, Vol. 29 ›› Issue (4) : 58.

Effects of Different Power of Ultrasonic Wave on Increasing the Protein and Soluble Ingredient Yield of Soya-bean Milk

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2003, 29(4): 58

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