Litcius/Paper detail

Effect of extruded soybean okara on the texture, rheology, and structural properties of high-fiber composite dough

Chang Wu, Fengyan Wu, Yingying Zhang, Fuguo Liu, Guangzhong Luan

2025Food Chemistry12 citationsDOI

Topics & Concepts

RheologyComposite numberFiberTexture (cosmology)Food scienceMaterials scienceExtrusionComposite materialChemistryComputer scienceArtificial intelligenceImage (mathematics)Food composition and propertiesPolysaccharides Composition and ApplicationsFood Science and Nutritional Studies
Effect of extruded soybean okara on the texture, rheology, and structural properties of high-fiber composite dough | Litcius