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Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method
Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and viscosity of okara. These properties of WG-treate...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7916012/ https://www.ncbi.nlm.nih.gov/pubmed/33562101 http://dx.doi.org/10.3390/foods10020348 |