Incorporation of biovalorised okara in biscuits: Improvements of nutritional, antioxidant, physical, and sensory properties
Delia Pei Shan Lee, Alicia Xinli Gan, Jung Eun Kim
Topics & Concepts
Food scienceFlavourChemistryAntioxidantRhizopus oligosporusFermentationAntioxidant capacitySensory analysisOrganolepticBiochemistryFood composition and propertiesPhytase and its ApplicationsFood and Agricultural Sciences