Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk
Author:
Affiliation:
1. Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, P.O. Box 14, 11081 Belgrade-Zemun, Serbia
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf3004459
Reference37 articles.
1. Calcium coagulation properties of hydrothermally processed soymilk
2. Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu Texture
3. Pressure-Induced Release of Basic 7S Globulin from Cotyledon Dermal Tissue of Soybean Seeds
4. Subunit structure and immunological properties of a basic 7s globulin from soybean seeds
5. Soybean basic 7 S globulin represents a protein widely distributed in legume species
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