Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value

LWT

Volumn 63, Issue 1, 2015, Pages 660-666

  Park, Jihyun ^a   Choi, Induck ^b   Kim, Yookyung ^a  

^a Korea University   (South Korea)

^b National Institute of Animal Science   (South Korea)

Author keywords

Hydroxypropyl methylcellulose; Okara cookies; Soy flour; Starch; Texture property

Indexed keywords

ADDITIVES; HARDNESS; STARCH; TEXTURES;

HARDNESS VALUES; HYDROXYPROPYL METHYLCELLULOSE; NUTRITIONAL VALUE; OKARA COOKIES; SOY FLOUR; TEXTURE PROPERTIES; WATER ACTIVITY; WATER HOLDING CAPACITY;

BAKERIES;

EID: 84928699028     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.110     Document Type: Article

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