Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratio
Le Xie, Lu Lu, Liangzhong Zhao, Jing Peng, Wenhua Zhou
Topics & Concepts
Food scienceDietary fibreChemistryQuality (philosophy)PhilosophyEpistemologyFood composition and propertiesPolysaccharides Composition and ApplicationsBotanical Research and Applications