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- W645355632 abstract "The soymilk elaboration process was optimized, with the purpose of obtaining a product with higher protein extraction and better protein quality. Different soybean:water ratios and different processes of heating were utilized for soymilk elaboration. Through both biochemical and chemical analysis, it was verified that soymilk extracted with a 1:10 soybean:water ratio and autoclaved (121 oC) during 5 minutes, showed a higher protein extraction, no trypsin-inhibitor activity, a good digestibility of protein in vitro (86.41%), and high value of available methionine (1.22 g/16 g N)." @default.
- W645355632 created "2016-06-24" @default.
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- W645355632 date "1997-10-01" @default.
- W645355632 modified "2023-09-24" @default.
- W645355632 title "EFEITO DA PROPORÇÃO SOJA:ÁGUA E AQUECIMENTO SOBRE RENDIMENTO E QUALIDADE PROTÉICA DO LEITE DE SOJA'" @default.
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