Pre-treatment of soy okara using multi-enzyme complex on sugar extraction and its effect on chemical composition, morphological structure, and antioxidant capacity
Purpose Okara is a highly perishable food processing by-product from soymilk and tofu manufacture. The present study aimed to optimize the pre-treatment of okara on the extraction of reducing sugars by applying a multi-enzyme complex, Viscozyme, containing a variety of carbohydrases to hydrolyze th...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Published: |
Springer
2021
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/102866/ https://link.springer.com/article/10.1007/s12649-021-01602-y?error=cookies_not_supported&code=e179c6d0-da18-4fbd-8162-79d2f1e7739c |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|