Indigestible fraction of okara from soybean: composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum

Published 2008 View Full Article

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Title
Indigestible fraction of okara from soybean: composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum
Authors
Keywords
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Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 228, Issue 5, Pages 685-693
Publisher
Springer Nature
Online
2008-11-27
DOI
10.1007/s00217-008-0979-7

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