Characterisation of a High Fibre Flour Prepared from Soy Milk By-Product and Its Potential Use in White Wheat Bread

The commercial production of soy milk renders a large quantity of wet soybean by-product (SMB), which is typically dumped, incinerated, or partially used as animal fodder. This wet SMB has a high moisture content that is rich in nutritional and biologically active compounds. This study aimed to char...

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Detalles Bibliográficos
Autores principales: Davy, Philip, Kirkman, Timothy, Scarlett, Christopher J., Vuong, Quan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740637/
https://www.ncbi.nlm.nih.gov/pubmed/36496729
http://dx.doi.org/10.3390/foods11233921

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740637/
https://www.ncbi.nlm.nih.gov/pubmed/36496729
http://dx.doi.org/10.3390/foods11233921

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