Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling-Reference-Cited by-同舟云学术

Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling

Published:2017-09 Issue: Volume:82 Page:15-22
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ullah Ikram,Yin Tao,Xiong Shanbai,Zhang Jin,Din Zia-ud,Zhang Mengling

Funder

China Agricultural Research System

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science

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