Functional characterisation and sensory evaluation of a novel synbiotic okara beverage-Reference-Cited by-同舟云学术

Functional characterisation and sensory evaluation of a novel synbiotic okara beverage

Published:2021-03 Issue: Volume:340 Page:127793
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Voss Glenise B.,Monteiro Maria João P.,Jauregi Paula,Valente Luísa M.P.,Pintado Manuela E.

Funder

CAPES

Fundação para a Ciência e Tecnologia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage;Bedani;LWT - Food Science and Technology,2014

4. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria;Chun;Journal of Food Science,2007

5. Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis q;Coscueta;Food Chemistry,2016

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