Improved physicochemical and functional properties of okara, a soybean residue, by nanocellulose technologies for food development – A review
Takao Nagano, Yuya Arai, Hiromi Yano, Takafumi Aoki, Shin Kurihara, Rika Hirano, Katsuyoshi Nishinari
Topics & Concepts
Food scienceChemistryNutraceuticalIsoflavonesBiochemistryFood composition and propertiesPolysaccharides and Plant Cell WallsMicrobial Metabolites in Food Biotechnology