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soybean milk — Ingredient · Foodgeist
Ingredient
soybean milk
Cook with soybean milk
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Based on shared molecular compounds · click to explore
What science says
ingredient property
“The obtained systems exhibited a creamy texture, which was attributed to the swelling of w/o droplets because of the osmotic gradient generated by the inclusion of soluble salts in the internal aqueous phase.”
soybean milk→contributes to→creamy texture of emulsions
“Increased nutrient availability is suggested by some improvements in total digestibility but not by the protein efficiency ratio (PER), where the increase does not seem to be significant.”
acid-blended bean slurries and soybean milks→show→increased nutrient availability