Cooking properties, preservation stabilities and sensory acceptability of okara [byproduct of soyfood] added bakery products

As a part of effective utilization of Okara (by-product of Tofu processing) , some baking characteristics, palatability of the product and oxidation stability of lipids contained were studied. The POV data showed that cookies contained Okara from O to 10%, 20% and from 30 to 50% were kept bellow 30...

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Veröffentlicht in:	Food Preservation Science 2003/09/30, Vol.29(5), pp.269-274
Hauptverfasser:	Tokieda, H. (Kyushu Women's Univ., Kitakyushu, Fukuoka (Japan)), Ikeda, R, Cho, S
Format:	Artikel
Sprache:	eng ; jpn
Schlagworte:	BAKERY PRODUCTS BYPRODUCTS COOKING PALATABILITY PRESERVATION SOYFOODS
Online-Zugang:	Volltext
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