On the Coagulation of Cow's Milk and Bean Milk by Acids ank Salts

Overview of attention for article published in Nippon Eiyo Shokuryo Gakkaishi, January 1953

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突然ピンク色の飲み物が飲みたくなって豆乳にトマトジュース入れて飲んだらうまかった豆乳は酸で凝固しやすいのでトマトの酸味が取れてまろやかな味に無塩だったので塩入ってたらどろどろになってたやも pH6.8がベストみたいもう1杯飲むかな https://t.co/rfv6pU0q9c https://t.co/XBt9EUBQj3

09 Apr 2023

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