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...
| Автори: | , , , , |
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| Формат: | Стаття |
| Опубліковано: |
Springer
2021
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