It seems a hoax was introduced in July 2020, calling soymilk "phwear". A search of Google websearch, booksearch, newssearch, scholarsearch finds no usage of this term for soymilk, except for Wikipedia mirrors. Searching the spurious results from booksearch, by searching inside those books for the term results in no uses. This term was introduced into the target page in July 2020
[1] basing it on a single source. And using Google Books to search inside that source finds no usage of "phwear" in that book either.
[2]
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65.94.169.16 (
talk)
05:14, 22 August 2020 (UTC)reply
health claims
Why is there no discussion here about the various health claims for soy milk? People might want to know stuff like that. Especially the increased risk of breast cancer. Is this article edited by the industry? — Preceding
unsigned comment added by
202.189.78.210 (
talk)
22:49, 10 January 2021 (UTC)reply
Outdated, off-topic bibliography
Moving these sources - some not about soy milk specifically - to here for discussion about relevance (or redundancy) to the article and/or archiving.
Zefr (
talk)
13:14, 2 May 2021 (UTC)reply
Lawrence, S.E.; et al. (2016), "Preference Mapping of Soymilk with Different U.S. Consumers", Journal of Food Science, 81 (2): S463–76,
doi:
10.1111/1750-3841.13182,
PMID26677062.
Langworthy, C.F. (7 July 1897), "Soy Beans as Food for Man", USDA Farmers' Bulletin, pp. 20–23.
Lei Ma Li, Bin; Han, Fenxia; Yan, Shurong; Wang, Lianzheng; Sun, Junming (2015), "Evaluation of the Chemical Quality Traits of Soybean Seeds, as Related to Sensory Attributes of Soymilk", Food Chemistry, 173: 694–701,
doi:10.1016/j.foodchem.2014.10.096,
PMID25466078.
Shi, X.; et al. (2015), "Flavor Characteristic Analysis of Soymilk Prepared by Different Soybean Cultivars and Establishment of Evaluation Method of Soybean Cultivars Suitable for Soymilk Processing", Food Chemistry, 185: 422–9,
doi:
10.1016/j.foodchem.2015.04.011,
PMID25952888.