Effect of Addition of Citric Acid and Sodium Benzoate on pH and Microbial Profile of Soymilk
Johnpaul I. Agbaka, Charles N. Ishiwu & Ajibola N. Ibrahim · Asian Food Science Journal · 2020
Aim: To study the synergistic effect of chemical preservatives on the keeping quality of soymilk. Study Design: Ten soymilk samples were prepared and treated with different concentrations of citric acid and sodium benzoate and stored at ambient conditions. Place and duration of S...
Open access
Research Article
10.9734/afsj/2020/v15i430158