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- W2013282613 endingPage "348" @default.
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- W2013282613 abstract "ABSTRACT— Addition of carbohydrates such as dextrose, sucrose or corn syrups to heat-treated soy milk before drying significantly improved the redispersibilities of the resultant dried products, reaching about 100% at 1.0–1.5 times as much sugar as soy milk solids. Among carbohydrates tested, corn syrups, expecially those enzyme-converted in the region of 48.5 D.E., seemed to be suitable materials because of high dispersant efficiency, moderate sweetness and easier drying. One possible reason for the dispersant effects of sugars is suggested to be a physical separation of soy protein molecules. Effects of corn syrups upon the spray-drying of soy milk also are discussed." @default.
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- W2013282613 date "1971-03-01" @default.
- W2013282613 modified "2023-09-26" @default.
- W2013282613 title "EVALUATION OF MONOSACCHARIDES, DISACCHARIDES AND CORN SYRUPS AS DISPERSANTS FOR HEAT-PROCESSED DRIED SOY MILK PROTEINS" @default.
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- W2013282613 doi "https://doi.org/10.1111/j.1365-2621.1971.tb04058.x" @default.
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