Soybean okara: Effect of ultrasound on compositional and emulsifying properties-Reference-Cited by-同舟云学术

Soybean okara: Effect of ultrasound on compositional and emulsifying properties

Published:2021-11-24 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Moscoso Ospina Yeisson A.¹²,Porfiri María C.¹²,Cabezas Dario M.¹²^ORCID

Affiliation:

1. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA) Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes Bernal Buenos Aires Argentina

2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina

Funder

Universidad Nacional de Quilmes

Fondo para la Investigación Científica y Tecnológica

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15470

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5. Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications

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