Evaluation of the quality of a molded sweet biscuit enriched with okara flour;Avaliação da qualidade do biscoito moldado doce enriquecido com farinha de okara

Ciencia e Tecnologia de Alimentos

Volumn 30, Issue SUPPL. 1, 2010, Pages 270-275

  Grizotto, Regina Kitagawa ^a   Rufi, Cristiane Rodrigues Gomes ^a   Yamada, Eunice Akemi ^a   Vicente, Eduardo ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Functional technological properties; Isoflavones; Residue; Soymilk

Indexed keywords

EID: 77955566068     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/s0101-20612010000500041     Document Type: Article

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