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Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method
Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and viscosity of okara. These properties of WG-treate...
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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7916012/ https://ncbi.nlm.nih.gov/pubmed/33562101 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020348 |
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