Figure 4. Percentage distribution of Acceptance test scores for chocolate-flavored soymilk beverages (1 = leading commercial brand, 2 = black soymilk beverage, 3 = organic commercial brand). Scores refer to a 9-point hedonic scale (Stone & Sidel 2004)

From

Impact of Thermal Processing Parameters During Black Soymilk Extraction and Pasteurization on Key Bioactive Compounds and Antioxidant Capacity

Thiana Claudia Freire Esteves, Veronica Calado, Adriana Farah, Adelia Ferreira de Faria-Machado, Ronoel Luiz de Oliveira Godoy, Manuela Cristina Pessanha de Araujo Santiago, Sidney Pacheco, Rosires Deliza, Mercedes Concórdia Carrão-Panizzi, Ilana Felberg

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