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1 Ergebnisse
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Improved physicochemical and functional properties of okara..:
Nagano, Takao
;
Arai, Yuya
;
Yano, Hiromi
...
Food Hydrocolloids. 109 (2020) - p. 105964 , 2020
Link:
https://doi.org/10.1016/j.foodhyd.2020.105964
RT Journal T1
Improved physicochemical and functional properties of okara, a soybean residue, by nanocellulose technologies for food development – A review
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2020.105964&Exemplar=1&LAN=DE A1 Nagano, Takao A1 Arai, Yuya A1 Yano, Hiromi A1 Aoki, Takafumi A1 Kurihara, Shin A1 Hirano, Rika A1 Nishinari, Katsuyoshi PB Elsevier BV YR 2020 SN 0268-005X JF Food Hydrocolloids VO 109 SP 105964 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2020.105964 DO https://doi.org/10.1016/j.foodhyd.2020.105964 SF ELIB - SuUB Bremen
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