Composition, Nutrition, and Utilization of Okara (Soybean Residue)
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/87559129.2011.595023
Reference126 articles.
1. Production of the antifungal peptide antibiotic, iturin by Bacillus subtilis NB22 in solid state fermentation
2. Environmentally friendly wood preservatives formulated with enzymatic-hydrolyzed okara, copper and/or boron salts
3. High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean
4. Food chemical investigation of tofu and its byproduct okara
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