New applications of soybean residues in food development

Soybean residue plays an important role in the food industry as a by‐product of soybean processing, especially for functional foods which are beneficial for human health. It can significantly augment the protein, dietary fibre and other crucial nutrients in food products. This fortification process...

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Veröffentlicht in:	International journal of food science & technology 2024-05, Vol.59 (5), p.2837-2845
Hauptverfasser:	Cao, Zhongwen, Xie, Chengcheng, Zhou, Lingchen, Yang, Cheng, Meng, Xiangren
Format:	Artikel
Sprache:	eng
Schlagworte:	Beverages Blood levels Crop residues Diabetes mellitus Dietary fiber Food industry Functional foods & nutraceuticals Noodles Nutrients Residues Soybeans
Online-Zugang:	Volltext
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