Articles on: soy


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 […]


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.


Recent Entries

    Recent Comments

      Most Commented