Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream

There is an increasing challenge in probiotic viability and stability during food product formulation, processing, and storage. However, synbiotic functional foods have promising potential to deliver the targeted benefits. This study aimed to isolate the okara from soybean residue, and obtained okar...

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Detalles Bibliográficos
Autores principales: Farooq, Rimsha, Mgomi, Fedrick C., Saeed, Farhan, Ahmad, Aftab, Asghar, Aasma, Riaz, Sakhawat, Ateeq, Huda, Shah, Yasir Abbas, Khan, Mahbubur Rahman, Li, Yi, Afzaal, Muhammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563748/
https://www.ncbi.nlm.nih.gov/pubmed/37823143
http://dx.doi.org/10.1002/fsn3.3606

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563748/
https://www.ncbi.nlm.nih.gov/pubmed/37823143
http://dx.doi.org/10.1002/fsn3.3606

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