Bioactive components, in vitro digestibility, microstructure and application of soybean residue (okara): a review-Reference-Cited by-同舟云学术

Bioactive components, in vitro digestibility, microstructure and application of soybean residue (okara): a review

Published:2020-02-06 Issue:1 Volume:2 Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Kamble Dinkar B.¹,Rani Savita¹^ORCID

Affiliation:

1. Department of Food Science and TechnologyNational Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Kundli India

Publisher

Wiley

Subject

Pharmacology (medical)

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.32

Reference43 articles.

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2. Evaluation of isoflavone content and antioxidant activity of soy-wheat pasta

3. Effects of gamma irradiation on the physicochemical, thermal and functional properties of chickpea flour

4. Microbial β-Glucosidases: Cloning, Properties, and Applications

5. Effect of drying methods on the functional properties of bean curd dregs [J];Bo L.;Journal of Henan Institute of Science and Technology (Natural Sciences Edition),2008

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