Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses)-Reference-Cited by-同舟云学术

Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses)

Published:2015-08-17 Issue:5 Volume:7 Page:651-660
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Zhong Y.¹,Zhao Y.¹²

Affiliation:

1. Shanghai Jiao Tong University, Department of Food Science & Technology, School of Agriculture and Biology, 800 Dongchuan Road, 200240 Shanghai, China P.R.

2. Oregon State University, Department of Food Science and Technology, 100 Wiegand Hall, Corvallis, OR 97331, USA

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2014.0481

Reference24 articles.

1. Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach

2. Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

3. Correlation between ileal digestibility of amino acids and chemical composition of soybean meals in broilers at 21 days of age

4. Hydrolysis of microalgae cell walls for production of reducing sugar and lipid extraction

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