Utilization of Okara, a Byproduct from Soymilk Production, through the Development of Soy-Based Snack Food
- 6 February 2008
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 73 (3), S152-S157
- https://doi.org/10.1111/j.1750-3841.2008.00662.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- Production and acceptance of a soy candyJournal of Food Engineering, 2002
- Use of soybean curd residue, okara, for the solid state substrate in the production of a lipopeptide antibiotic, iturin A, by Bacillus subtilis NB22Process Biochemistry, 1996
- Soy FoodsPublished by Elsevier BV ,1995