Copertina di Soymilk and Soy-Ice-cream
Titolo del libro:

Soymilk and Soy-Ice-cream

Value Addition In Soybean

LAP LAMBERT Academic Publishing (10.07.2013 )

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ISBN-13:

978-3-659-42419-9

ISBN-10:
3659424196
EAN:
9783659424199
Lingua del libro:
Inglese
Risvolto di copertina:
Soya milk is high in protein,low in fat and carbohydrate and contains no cholesterol. Soymilk is best for people suffering from diabetes and lactose-intolerance. It can be said that Soybean is a valuable gift of mother nature to human beings.Soymilk is an aqueous extraction of the soybean resembling milk. The nutritional composition, appearance, and flavour of good quality soymilk is remarkably similar to that of cow's milk. All traditional soymilks were filtered, whereby the okara (insoluble soybean pulp) was removed. Soymilk is prepared by various processes such as soaking, blanching, grinding, sieving, squeezing etc.Ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.
Casa editrice:
LAP LAMBERT Academic Publishing
Sito Web:
https://www.lap-publishing.com/
Da (autore):
Dattatraya Londhe, Yuvraj Bhogil, Ganesh Pawar
Numero di pagine:
60
Pubblicato il:
10.07.2013
Giacenza di magazzino:
Disponibile
categoria:
Agricoltura, orticoltura, selvicoltura, pesca, alimentazione
Prezzo:
39,90 €
Parole chiave:
Blanching, squeezing, Soymilks, Carbohydrate

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