Skip to main content
. 2018 Jan 8;7(1):6. doi: 10.3390/foods7010006

Table 4.

Summarized statistics for in vitro protein digestibility of soymilk processing using process parameters according to central composite design.

Microwave Processing Conventional Processing
Range (% digestibility) 82–89 84–92
Average 85.2183 88
Standard deviation ±1.4586 ±2.018