A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2013; you can also visit the original URL.
The file type is
African Journal of Biotechnology
Soy-corn milk type was produced from a blend of soybean milk and corn milk extract at a ratio of 3:1. The soy-corn milk type was spiced with ginger and garlic extract respectively to improve the taste. Total dissolved solid (TDS), total titrable acidity (TTA) specific gravity (SG), apparent colloidal stability, pH and sensory evaluation of the spiced soy-corn milk type were determined. The results show that the specific gravity of all milk types was not significantly (P>0.05) different fromdoi:10.5897/ajb12.1629 fatcat:rh6xbmyk7fgkdkxvfwxnptqlxe