Study Regarding the Water Influence for the Soymilk Lypoxigenase

Authors:
P. Săvescu, L. Giurgiulescu
Abstract:
In the termical treatments, more proteins, aminoacids, vitamins from soy are destroid. For this reason the technological must search more and competitive recipes-that keep the nutritional potential. This work paper show the variation for the lipoxygenase content- a very important parameter - in the case of changed soymilk – from different waters.
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