Evaluating technological quality of okara flours obtained by different drying processes
Rafaiane Macedo Guimarães, Elza Iouko Ida, Heloísa Gabriel Falcão, Thaísa Alves Matos de Rezende, Jhessika de Santana Silva, Cássia Cristina Fernandes Alves, Marco Antônio Pereira da Silva, Mariana Buranelo Egea
Topics & Concepts
Food scienceChemistryIngredientIsoflavonesAglyconeMoistureBiochemistryOrganic chemistryGlycosideFood composition and propertiesPhytoestrogen effects and researchPhytochemicals and Antioxidant Activities