Digestibility, textural and sensory characteristics of cookies made from residues of enzyme-assisted aqueous extraction of soybeans

Enzyme-assisted aqueous extraction residue (REAE) has a lower utilization rate as it is the “waste” produced after the enzyme-assisted aqueous extraction (EAE), but its nutritional value is high. To improve the development and utilization of REAE, in this study, cookies were made by adding REAE (0%,...

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Detalles Bibliográficos
Autores principales: Li, Yang, Sun, Yufan, Zhong, Mingming, Xie, Fengying, Wang, Huan, Li, Liang, Qi, Baokun, Zhang, Shuang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7060251/
https://www.ncbi.nlm.nih.gov/pubmed/32144389
http://dx.doi.org/10.1038/s41598-020-61179-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7060251/
https://www.ncbi.nlm.nih.gov/pubmed/32144389
http://dx.doi.org/10.1038/s41598-020-61179-9

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