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CyTA - Journal of Food Volume 19, 2021 - Issue 1
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Review

Recent innovations in processing technologies for improvement of nutritional quality of soymilk

Innovaciones recientes en las tecnologías de procesamiento destinadas a mejorar la calidad nutricional de la leche de soya [soja]

Hwana HanCentral Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of KoreaView further author information
,
Jae Kwon ChoiCentral Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of KoreaView further author information
,
Joheun ParkCentral Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of KoreaView further author information
,
Hae Cheon ImCentral Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of KoreaView further author information
,
Jae Heum HanCentral Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of KoreaView further author information
,
Moon Haeng HuhCentral Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of KoreaView further author information
&
Yoon-Bok LeeCentral Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of KoreaCorrespondence[email protected]
View further author information
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Pages 287-303 | Received 13 Nov 2020, Accepted 17 Feb 2021, Published online: 18 Mar 2021

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