An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue
Author:
Affiliation:
1. Laboratório De Engenharia De Separações (LES), Departamento De Engenharia De Alimentos (ZEA), Faculdade De Zootecnia E Engenharia De Alimentos (FZEA), Universidade De Sao Paulo (USP), Pirassununga, Brazil
Funder
Fundação de Amparo à Pesquisa do Estado de São Paulo
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1926484
Reference144 articles.
1. Functional and Edible Uses of Soy Protein Products
2. Research progress in tofu processing: From raw materials to processing conditions
3. Okara: A soybean by-product as an alternative to enrich vegetable paste
4. Soybean | Soymilk, Tofu, and Okara
5. Food chemical investigation of tofu and its byproduct okara
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