High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean

Published 2010 View Full Article

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Title
High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean
Authors
Keywords
-
Journal
Innovative Food Science & Emerging Technologies
Volume 11, Issue 3, Pages 445-450
Publisher
Elsevier BV
Online
2010-03-02
DOI
10.1016/j.ifset.2010.02.003

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