Biovalorisation of okara (soybean residue) for food and nutrition-Reference-Cited by-同舟云学术

Biovalorisation of okara (soybean residue) for food and nutrition

Published:2016-06 Issue: Volume:52 Page:139-147
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Vong Weng Chan,Liu Shao-Quan

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference94 articles.

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3. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance;Bedani;Journal of the Science of Food and Agriculture,2014

4. Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases;Bedani;Food Research International,2015

5. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions;Bedani;Food Microbiology,2013

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