High hydrostatic pressure aided by food-grade enzymes as a novel approach for Okara valorization
| Autor: | Pérez-López, E., Mateos-Aparicio, I., Rupérez, P. |
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| Zdroj: | In Innovative Food Science and Emerging Technologies August 2017 42:197-203 |
| Databáze: | ScienceDirect |
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