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Okara (food)
Okara, a Natural Food Ingredient for New Product Development Of
Improvement of Nutritional Quality and Antioxidant Activities of Yeast Fermented Soybean Curd Residue
Okara: a Possible High Protein Feedstuff for Organic Pig Diets
Report Name:Utilization of Food-Grade Soybeans in Japan
1 1. INTRODUCTION 1.1. Background of Research Natto Is the Fermented Soybean Product That Was Created in Northern Japan 1000
Soy Allergy Avoidance List Hidden Names for Soy Compiled by Debra A
Soymilk Production Process Dos and Donts
The Effect of Okara on the Qualities of Noodle and Steamed Bread
Soy-Free: How to Avoid Soy
Okara Usage in Food Industry and Medical Application
Miso) from Soybean, Barley and Okara Abeer A
MSPI Food Allergen Graph
Enzymatic Hydrolysis of Soymilk Byproduct (Okara) by Proteases Extracted from Cynara Cardunculus
The Tofu Disruptor “Minh Wants to Break the Stereo- Type That Tofu Is Boring,” Says Alter
Influence of Dried Okara-Tempeh on the Composition and Metabolites of Fecal Microbiota in Dogs
History of Yuba - the Film That Forms
Characterization of Fermented Okara Powder and Its Effect on Lipid Oxidation of Emulsion-Type Pork Sausage During Cold Storage
The 58Th Annual Meeting Entomological Society of America the 58Th Annual Meeting Entomological Society of America
Top View
Nutritional Analysis of Biovalorisaton of Homogeneous Food Processing By-Products
History of Fermented Tofu 1
Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method
Okara, a By-Product of Tofu Manufacturing, Modifies Triglyceride Metabolism at the Intestinal and Hepatic Levels
Ⅲ.Reducing and Recycling Waste and Byproducts
Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy
Optimization and Utilization of the Golden Bean (Soybean) in Different Category of Food
PROTEIN EXTRACTION DURING SOYBASE PRODUCTION Enhancing Yields Using Cavitational Techniques
MIYAKO LETTER Tel.:201-933-9555, 212-564-4094 03/01/20 These Rehydratable Japanese Side Dishes Can Be Stored in Room Temperature for up to 2 Years
1 Vernacular Names in English- Speaking Nations 2 Structure And
Tempeh Fermentation by Starter Culture
Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions
USDA Database for the Isoflavone Content of Selected Foods: Release
Soy-Free Diet
Review on Soy Milk and Other Soy Milk Based Products
Reading Manual for Soya Soy Paneer Under PMFME Scheme
Thrombolytic Activities of Nattokinase Extracted from Bacillus Subtilis Fermented Soybean Curd Residues
Illinois Masonic Academic Bowl 2020 Sectional Tournament Round 8 1St
Traditional Foods Produced from Soybeans
Swedish Crops for the Use in Production of Tempeh – Which Raw Materials Grown in the Swedish Crop-System Can Be Applied in Tempeh Production?
Okara: Including a Soya By-Product Into the Poultry Diet
Soy-Free Diet
Processing and Utilization of Legumes ©APO 2003, ISBN: 92-833-7012-0