Utilization of Okara, a Byproduct from Soymilk Production, through the Development of Soy-Based Snack Food
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Published:2008-04
Issue:3
Volume:73
Page:S152-S157
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ISSN:0022-1147
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Container-title:Journal of Food Science
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language:en
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Short-container-title:J Food Science
Author:
Katayama M.,Wilson L.A.
Cited by
29 articles.
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1. Physicochemical, microstructural, and functional properties of Cicer arietinum okara flour–a chickpea beverage by‐product;International Journal of Food Science & Technology;2024-04-12
2. Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks;Foods;2022-09-22
3. Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara;Journal of the Science of Food and Agriculture;2022-04-12
4. Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed;Foods;2022-02-03
5. An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue;Food Reviews International;2021-05-18