Influence of the dehydration process on active compounds of okara during its fractionation

Journal of the Science of Food and Agriculture

Volumn 85, Issue 8, 2005, Pages 1343-1349

  Surel, Olivier ^a   Couplet, Blandine ^a  

^a UNIVERSITÉ DE TOULOUSE   (France)

Author keywords

Dietary fibres; Enzymatic process; Isoflavone; Okara valorization; Water holding capacity

Indexed keywords

GLYCINE MAX;

EID: 19544365028     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2097     Document Type: Article

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