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- Wang, H.L.; Cavins, J.F.
- Cereal chemistry 1989 v.66 no.5 pp. 359
- soymilk, etc ; tofu; fractionation; soy protein; soybean oil; whey protein; amino acids; Show all 7 Subjects
- ... Five fractions are derived during processing of soybeans into tofu: soak water, water-insoluble residue, soymilk, tofu, and whey. Soak water and whey accounted for 14% of bean solids, 4.7% of bean protein, and a small amount of oil; the residue accounted for 30, 20, and 11%, and soymilk accounted for 63, 79, and 82%, respectively. Almost all of the soymilk oil and 90% of soymilk protein are conver ...
- Bookwalter, G.N.; Warner, K.; Wall, J.S.; Wu, Y.Y.; Kwolek, W.F.
- Cereal chemistry 1984 v.61 no.6 pp. 509
- soymilk, etc ; brewery byproducts; food composition; corn; distillers grains; cereal byproducts; storage quality; flavor; blended foods; dried skim milk; protein concentrates; food processing; color; Show all 13 Subjects
- ... Flavor and storage stability are important factors in selection of by-products from the fermentation of grain for use in blended foods for the Food for Peace program. In addition to alcohol, fermentation of corn produces corn distillers' grain (CDG) and corn distillers' solubles (CDS), which are usually combined to produce corn distillers' grains with solubles (CDGS). Commercial sources of these p ...