Effects of different amounts of okara on texture, digestive properties, and microstructure of noodle...
Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles
About this item
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Author / Creator
Publisher
United States: John Wiley & Sons, Inc
Journal title
Language
English
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Publication information
Publisher
United States: John Wiley & Sons, Inc
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Scope and Contents
Contents
As a byproduct of manufacturing soybeans, okara is high in dietary fiber, protein, and fats, and it contains all of the essential amino acids. Wheat, the primary ingredient in noodles, will lose nutrients during manufacturing, creating an imbalance in nutrients. This experiment is for the purpose of studying the effects of okara on quality, antioxi...
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Full title
Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_11077229
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_11077229
Other Identifiers
ISSN
2048-7177
E-ISSN
2048-7177
DOI
10.1002/fsn3.4007
