• Physicochemical and sensory properties of soymilk from five soybean lines 

    Tang, Jing (University of Missouri--Columbia, 2013)
    Soymilk may provide health benefits due to its soy isoflavone compounds, polyunsaturated fatty acid compositions and fibers. The main objective of this study was to investigate the effects of soybean varieties on descriptive ...
  • Processing and properties of ready-to-cook tekwan 

    Hayati, Ari (University of Missouri--Columbia, 2013)
    Tekwan is a traditional food from Palembang, Indonesia. The existing problem is the tedious and long preparation time before cooking of dried tekwan. This study used extrusion cooking and drying to prepare ready-to-cook ...
  • Properties of extruded snacks containing tomato and garlic 

    Razi, Muhamad Alif (University of Missouri--Columbia, 2013)
    Tomato and garlic may provide health benefits due to their bioactive compounds and fibers. The main objective of this study was to investigate the effects of tomato (0, 4, 8%), screw speed (200, 275, 350 rpm), and feed ...