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Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times

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Table 1. Central composite rotational design 2 2 factorial, with coded and real values of independent variables and response functions (Y).
Figure 1. Linear regression model for zinc in the acidified brine of canned vegetable-type soybeans according to the zinc content in the brine (A)
Table 2. Degree of chromatic hue and hardness, and chemical composition of vegetable-type soybean canned with zinc, or canned without zinc, or with fresh soybean grains.
Table 3. Content of different forms of isoflavones of vegetable-type soybean canned with zinc, or canned without zinc, or with fresh soybean grains.

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