Abstract:The soymilk is a ready-to-eat, nutritious and naturally cholesterol-free product. Several soybean specialty cultivars were developed in Brazil in order to increase the human consumption of soybean products. The aim of this work was to evaluate the nutritional composition and consumer acceptance of soymilk from three soybean cultivars with special features such as high-protein and isoflavone contents, mild flavor and lipoxygenase-free compared to three conventional ones. The soymilk was obtained after blanching… Show more
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