# Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality

> Research article (Food Chemistry, 2016) · cited 26× · AI/ML

**Wikidata**: [openalex:W2341163176](https://www.wikidata.org/wiki/openalex:W2341163176)  
**Source**: https://4ort.xyz/entity/effects-of-high-temperature-pressure-cooking-and-traditional-cooking-on-soymilk-protein-particles-formation-and-sensory-