Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food

Journal of Food Science

Volumn 73, Issue 3, 2008, Pages

  Katayama, M ^a   Wilson, L A ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Health benefits; Okara; Sensory; Snack food; Soybean oil

Indexed keywords

LIPOXYGENASE; OKARA, GLYCINE MAX; POLYSACCHARIDE; SOYBEAN OIL; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; DIETARY FIBER; FLOW KINETICS; FOOD HANDLING; HEALTH FOOD; HUMAN; METHODOLOGY; NUTRITIONAL VALUE; PROTEIN INTAKE; SOYBEAN; SOYBEAN MILK; TASTE; VISCOSITY;

DIETARY FIBER; DIETARY PROTEINS; FOOD HANDLING; HEALTH FOOD; HUMANS; LIPOXYGENASE; NUTRITIVE VALUE; PLANT PROTEINS; POLYSACCHARIDES; RHEOLOGY; SOY FOODS; SOY MILK; SOYBEAN OIL; SOYBEAN PROTEINS; TASTE; VISCOSITY;

GLYCINE MAX;

EID: 41749087121     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00662.x     Document Type: Article

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