Biovalorisation of okara (soybean residue) for food and nutrition

Trends in Food Science and Technology

Volumn 52, Issue , 2016, Pages 139-147

  Vong, Weng Chan ^a   Liu, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Fermentation; Food processing waste; Okara; Soybean curd soymilk residue

Indexed keywords

BACTERIA; FERMENTATION; FOOD PROCESSING; FOOD PRODUCTS;

BIOACTIVE SUBSTANCES; FOOD PROCESSING WASTES; FUNCTIONAL INGREDIENT; HIGH MOISTURE CONTENTS; NUTRITIONAL QUALITIES; OKARA; ORGANOLEPTIC PROPERTIES; SOYBEAN CURD/SOYMILK RESIDUE;

NUTRITION;

EID: 84964845434     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.04.011     Document Type: Review

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