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      Soybean Milk의 여러가지 製造工程中 加熱에 따르는 品質에 關한 硏究 = A stud on the quality of soybean milks by heating during theirs various processing.

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      https://www.riss.kr/link?id=A2041893

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      From the process of soybean treatment A, B and C, we obtained results as follows by soybeans of flavour, absorbance water and the yield of protein and solids;
      1) Some heating was needed for soybean off flavour and 2min, at 100˚C was sufficient.
      2) in the % soymilk the process of A and C were similar to each other and the process of 13, heating in grinding was lower.
      3) In the process of A, heating before grinding.
      The content of protein was lowest and the yield of solids was more reduced than those of heating in grinding.
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      From the process of soybean treatment A, B and C, we obtained results as follows by soybeans of flavour, absorbance water and the yield of protein and solids; 1) Some heating was needed for soybean off flavour and 2min, at 100˚C was sufficient. ...

      From the process of soybean treatment A, B and C, we obtained results as follows by soybeans of flavour, absorbance water and the yield of protein and solids;
      1) Some heating was needed for soybean off flavour and 2min, at 100˚C was sufficient.
      2) in the % soymilk the process of A and C were similar to each other and the process of 13, heating in grinding was lower.
      3) In the process of A, heating before grinding.
      The content of protein was lowest and the yield of solids was more reduced than those of heating in grinding.

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