SOY MILK COMPOSITIONS AND METHODS OF PREPARATION
SOY MILK AND BEVERAGE COMPOSITIONS TOGETHER WITH METHODS FOR PREPARATION, SUCH COMPOSITIONS UTILIZING SOY PARTICULATES OF CONSISTENT MICRON DIMENSION,EITHER ALONE OR IN CONJUNCTION WITH HIGH PROCESS PRESSURES,TO PROVIDE TEXTURE AND TASTE CHARACTERISTICS.
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| creator | MANXIANG CHEN HARLAN R. HACKBARTH N.R. GANDHI |
| description | SOY MILK AND BEVERAGE COMPOSITIONS TOGETHER WITH METHODS FOR PREPARATION, SUCH COMPOSITIONS UTILIZING SOY PARTICULATES OF CONSISTENT MICRON DIMENSION,EITHER ALONE OR IN CONJUNCTION WITH HIGH PROCESS PRESSURES,TO PROVIDE TEXTURE AND TASTE CHARACTERISTICS. |
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| language | eng |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | SOY MILK COMPOSITIONS AND METHODS OF PREPARATION |
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