Nutritional value and functional properties of a hydrocolloidal soybean and oat blend for use in Asian foods

Journal of the Science of Food and Agriculture

Volumn 83, Issue 1, 2003, Pages 86-92

  Inglett, George E ^a   Carriere, Craig J ^a   Maneepun, Saipin ^b   Boonpunt, Thanawan ^b  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

Coconut milk; Dietary fibre; Hydrocolloid; Nutrim 10; Oat bran; Saturated fat; Soy flour; Soytrim

Indexed keywords

CEREAL; FOOD CONSUMPTION; NUTRITIVE VALUE; SOYBEAN;

GALLUS GALLUS; GLYCINE MAX; MANIHOT ESCULENTA;

EID: 0037248990     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1221     Document Type: Article

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