Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Okara utilization"'
Autor:
Hotman Manurung, Rosnawyta Simanjuntak, Yesika Putri Marbun, Nauas Domu Marihot Romauli, Joncer Naibaho
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100480- (2024)
The potential of agro-industrial by-products in food products development have been reported for their nutritional composition. Soybean curd residue (okara flour - OF) and dragon fruit peels (DFP) have been known as a source of protein, fiber, and an
Externí odkaz:
https://doaj.org/article/c11d3b68c5f94f17bb2f479785ae1a88
Autor:
Manurung, Hotman a, ⁎, Simanjuntak, Rosnawyta a, Marbun, Yesika Putri a, Romauli, Nauas Domu Marihot b, Naibaho, Joncer c, ⁎
Publikováno v:
In Applied Food Research December 2024 4(2)