1. Production of protein hydrolyzate, that can be used as food additives, from Okara;Woo;Korean J Food Sci Technol,2001
2. Food chemical investigation of Tofu and its by product Okara;Van der Reit;Food Chem,1989
3. Correlation of amino acid indexes with nutritional quality of several soybean fraction;Hackler;Cereal Chem,1967
4. Separation of tofu-residue (biji) into dietary fiber and protein fractions;Lee;Korean J Food Sci Technol,1992
5. A comparison of the nutritional value of protein from several soybean fractions;Hackler;J Nutr,1963