Articles on: soy

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Today I studied my blog’s statistics to see what keywords people use to search in Google and Yahoo! to get to the pages of my site. Here is what I found based on the last 60 days of statistics: People used 1966 various search terms The top 20 keywords are: Then I looked at the […]

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During the heating process carbonyl groups of sugars react with amino groups of amino acids and peptides forming a variety of products. The products of this, so-called, Maillard reaction contribute to flavor, aroma, and color of soy milk.

  

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