Modification of insoluble dietary fibres in soya bean okara and their physicochemical properties

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|12|2606-2613

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.12, 2015-12, pp. : 2606-2613

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Physicochemical properties of soya bean protein gel prepared by microbial transglutaminase in the presence of okara

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 11, 2015-11 ,pp. : 2402-2410

John Wiley & Sons Inc

Access to resources Recommend Favorite

Application of new insoluble dietary fibres from triticale as supplement in yoghurt – effects on physico‐chemical, rheological and quality properties

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 98, Iss. 4, 2018-03 ,pp. : 1291-1299

John Wiley & Sons Inc

Access to resources Recommend Favorite

Optimisation of soya bean oil bleaching by ultrasonic processing and investigate the physico‐chemical properties of bleached soya bean oil

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 4, 2015-04 ,pp. : 857-863

John Wiley & Sons Inc

Access to resources Recommend Favorite

Physicochemical and Functional Properties of Insoluble Dietary Fiber Isolated from Bambara Groundnut (Vigna subterranea [L.] Verdc.)

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 9, 2015-09 ,pp. : 1933-1944

John Wiley & Sons Inc

Access to resources Recommend Favorite

Physicochemical and Functional Properties of Insoluble Dietary Fiber Isolated from Bambara Groundnut (Vigna subterranea [L.] Verdc.)

By  

JOURNAL OF FOOD SCIENCE, Vol. 22-1147, Iss. 9, 2015-09 ,pp. : 1933-1944

John Wiley & Sons Inc

Access to resources Recommend Favorite