Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks

por Aussanasuwannakul, Aunchalee, Teangpook, Chowladda, Treesuwan, Witcha, Puntaburt, Kassamaporn, Butsuwan, Pisut
Publicado 2022