Improved physicochemical and functional properties of okara, a soybean residue, by nanocellulose technologies for food development – A review
| Autor: | Nagano, Takao, Arai, Yuya, Yano, Hiromi, Aoki, Takafumi, Kurihara, Shin, Hirano, Rika, Nishinari, Katsuyoshi |
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| Zdroj: | In Food Hydrocolloids December 2020 109 |
| Databáze: | ScienceDirect |
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