Experimental dataset on the effect of soaking time and coagulant type on the overall quality of cheese extracted from Ethiopian belessa-95 (Glycine max) soya bean
TLDR
The experimental dataset presents the extraction of cheese from the soya bean (Belessa-95 or Glycine max) and the effects of soaking time and types of coagulants on the overall properties of extracted soy cheese were analyzed.About:
This article is published in Data in Brief.The article was published on 2020-08-01 and is currently open access. It has received 0 citations till now. The article focuses on the topics: Soy cheese & Sensory analysis.read more
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Official methods of analysis of the Association of Official Analytical Chemists
TL;DR: In this paper, the authors present a list of residues in foods, including poisons, poisons and feed additives in animal tissues, as well as their applications in food processing and in the field of agriculture.
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Applying dimension reduction to EEG data by Principal Component Analysis reduces the quality of its subsequent Independent Component decomposition.
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