Utilization of soy residue (okara) in breakfast cereals development. UTILIZAÇÃO DE RESÍDUO DE SOJA (OKARA) NO DESENVOLVIMENTO DE UM CEREAL MATINAL
The aim of this study was to develop a breakfast cereals with soy residue (okara). From a standard formulation, oat base, similar to the ones of the market, four other formulations were carried with different concentrations of soy residue (25%, 50%, 75% and 100%) as substitute for the oat. The five...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual Paulista
2008-08-01
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| Series: | Alimentos e Nutrição |
| Subjects: | |
| Online Access: | http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/52 |