EFFECT OF OKARA ADDITION ON BREAD QUALITY
Okara (the residue of soymilk manufacturing) was used as a protein source in the preparation of pan bread. Okara was dried at low-temperature (40-50°C) in a forced air drying oven, milled to obtain okara flour (OF) and blended with wheat flour 72% extraction at the 10, 20,30 and 40% replacement lev...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Árabe |
| Udgivet: |
Mansoura University, Faculty of Agriculture
2009-12-01
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| Serier: | Journal of Food and Dairy Sciences |
| Fag: | |
| Online adgang: | https://jfds.journals.ekb.eg/article_115828_3bccfa6427a1be76f19b6a249e28b817.pdf |
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