Effect of Processing Conditions on Physicochemical and Functional Properties of Soybean Residue and Soywhey
碩士 === 大葉大學 === 生物產業科技學系 === 97 === Okara and soywhey are the by-products obtained during the manufacturing of soy milk, soy bean curd and tofu pudding. Okara contains high moisture and is very perishable , thus, it is difficult to be vtilized. And soywhey is usually thrown away and pollute the envi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/44423330952458304644 |