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Soybean residue (okara) modified by extrusion with different moisture contents: Physical, chemical, and

Bruna Yumi Yoshida1, Paulo Rogério Catarini da Silva2, Sandra Helena Prudencio1

  • 1Department of Food Science and Technology, State University of Londrina, Londrina, Brazil.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|April 20, 2022
PubMed

Keywords:
Physical modificationcrystalline structuremorphologyphysicochemical propertysoluble dietary fibersx-ray diffraction

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