The effect of local and imported soybean (Glycine max L.) and blanching time on the chemical and sensory characteristics of soymilk powder

dc.contributor.author	Rohmah, Miftakhur
dc.contributor.author	Yuliani, Yuliani
dc.contributor.author	Christian, Christian
dc.date.accessioned	2021-08-12T16:34:30Z
dc.date.available	2021-08-12T16:34:30Z
dc.date.issued	2015-08
dc.identifier.isbn	978-602-19230-8-5
dc.identifier.uri	http://repository.unmul.ac.id/handle/123456789/6637
dc.publisher	PATPI BRanch Kaltim - Dept.Agricultural Product Technology, Fac.Agriculture, Mulawarman University	en_US
dc.subject	soybean	en_US
dc.subject	blanching time	en_US
dc.subject	soy milk	en_US
dc.title	The effect of local and imported soybean (Glycine max L.) and blanching time on the chemical and sensory characteristics of soymilk powder	en_US
dc.type	Article	en_US