Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses)

Quality Assurance and Safety of Crops and Foods

Volumn 7, Issue 5, 2015, Pages 651-660

  Zhong, Y ^a   Zhao, Y ^a,b  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Chemical composition; Digestibility; Odour characteristics; Radical scavenging activity; Soy processing by products

Indexed keywords

ELECTRONIC NOSE; ODORS; UNSATURATED FATTY ACIDS;

AMINO-ACIDS; CHEMICAL COMPOSITIONS; DIETARY FIBRE; DIGESTIBILITY; DRY MATTERS; EXTRACTABLES; FUNCTIONAL PROPERTIES; ODOR CHARACTERISTIC; RADICAL-SCAVENGING ACTIVITIES; SOY PROCESSING BY-PRODUCT;

AMINO ACIDS;

EID: 84945966428     PISSN: 17578361     EISSN: 1757837X     Source Type: Journal    
DOI: 10.3920/QAS2014.0481     Document Type: Article

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