Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts
The incorporation of okara, a by-product of soybean milk production, into gluten-free products such as crispy waffles poses challenges due to the absence of gluten’s viscoelastic properties and the high fiber content of okara. This study aimed to evaluate the effects of okara flour on the rheologica...
| Published in: | Foods |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-09-01
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| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/18/2951 |