Impact of Storage on Probiotic Viability, Nutritional and Sensory Quality of Fermented Soymilk Produced from Different Soybean Varieties

Effect on Physic-chemical Quality of Soymilk Blended Channa based Sweetmeat by using Natural Coagulant

Partial Substitution of Cow’s Milk with Soymilk in the Production of Fulani Cheese (Wagashi) in Benin

Investigating the Health Impacts of Plant-based Milk Ingredients: Additives and Oxalate

A Bibliometric Analysis of Soy-based Beverages and Tofu: A Global Perspective

Comparative Study on Uttarakhand’s Indigenous Black Soybean Variety (Bhat) for Tofu Production

Techno-economic feasibility of soy-Tofu a health food in Indian context