Investigation the Effect of Okara Flour and Protease Enzyme on Physicochemical and Sensorial Properties of Semi-Sweet Biscuit
Okara is the valuable by-product of soymilk industry that is a suitable source of protein, fiber and micronutrients in nutritional aspects. Therefore, its application in food industry is suitable in order to increase the nutritional value of food products and also to increase the added value of soyb...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2017-11-01
|
| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68290_e2b57affbc586383f4379b3a7e8e3b77.pdf |