Improved physicochemical and functional properties of okara, a soybean residue, by nanocellulose technologies for food development – A review

出版年份 2020 全文链接

标题

作者

关键词

Dispersion ability, Food development, Nanocellulose technology, Okara, Specific surface area, Viscosity

出版物

Volume -, Issue -, Pages 105964

出版商

Elsevier BV

发表日期

2020-04-24

DOI

10.1016/j.foodhyd.2020.105964

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