Effect of soy residue (okara) on in vitro protein digestibility and oil release in high-calorie emulsion stabilized by heated mixed proteins
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
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3. Substituting wheat flour with okara flour in biscuit production;Foods and Raw Materials;2020-09-30
4. Chemical Modification of Biomass Okara Using Poly(acrylic acid) through Free Radical Graft Polymerization;Journal of Agricultural and Food Chemistry;2020-05-04
5. The roles of soy soluble polysaccharide on the emulsion stability against stimulated gastric conditions and food complexes - a review;Cogent Food & Agriculture;2020-01-01
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