Characterisation of a High Fibre Flour Prepared from Soy Milk By-Product and Its Potential Use in White Wheat Bread
The commercial production of soy milk renders a large quantity of wet soybean by-product (SMB), which is typically dumped, incinerated, or partially used as animal fodder. This wet SMB has a high moisture content that is rich in nutritional and biologically active compounds. This study aimed to char...
Main Authors: | Philip Davy, Timothy Kirkman, Christopher J. Scarlett, Quan Vuong |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-12-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/23/3921 |
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