Effect of Soybean Varieties and Processing Methods on Nutritional and Sensory Properties of Soymilk

Nezif Abachebsa Abagoshu; Ali Mohammed Ibrahim; Tilahun Abera Teka; Techale Birhan Mekonnen

doi:10.1111/jfpp.13014

journal article Jun 28, 2016

Effect of Soybean Varieties and Processing Methods on Nutritional and Sensory Properties of Soymilk

Nezif Abachebsa Abagoshu Ali Mohammed Ibrahim Tilahun Abera Teka Techale Birhan Mekonnen

Journal of Food Processing and Preservation Vol. 41 No. 4 pp. e13014 · Wiley

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Details

Published: Jun 28, 2016
Vol/Issue: 41(4)
Pages: e13014
License: View

Authors

N

Nezif Abachebsa Abagoshu

Department of Postharvest Management, College of Agriculture and Veterinary Medicine; Jimma University; PO Box 307 Jimma Ethiopia

A

Ali Mohammed Ibrahim

Department of Postharvest Management, College of Agriculture and Veterinary Medicine; Jimma University; PO Box 307 Jimma Ethiopia

T

Tilahun Abera Teka

Department of Postharvest Management, College of Agriculture and Veterinary Medicine; Jimma University; PO Box 307 Jimma Ethiopia; Center for Food Science and Nutrition, College of Natural Sciences; Addis Ababa University; PO Box 1176 Addis Ababa Ethiopia

T

Techale Birhan Mekonnen

Department of Horticulture and Plant Sciences, College of Agriculture and Veterinary Medicine; Jimma University; PO Box 307 Jimma Ethiopia

Cite This Article

Nezif Abachebsa Abagoshu, Ali Mohammed Ibrahim, Tilahun Abera Teka, et al. (2016). Effect of Soybean Varieties and Processing Methods on Nutritional and Sensory Properties of Soymilk. Journal of Food Processing and Preservation, 41(4), e13014. https://doi.org/10.1111/jfpp.13014

Effect of Soybean Varieties and Processing Methods on Nutritional and Sensory Properties of Soymilk

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