Modified Okara improves Noodle Properties: Effects on digestibility, structure, and functionality
This study developed a modified okara (the product of co-fermentation with Pleurotus ostreatus and Saccharomyces cerevisiae followed by cellulase treatment), evaluating its effects on noodle quality. Incorporation of 40 % modified okara significantly altered starch digestibility, reducing rapidly di...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125001534 |
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