Okara-fortified wheat bread: effect on nutritional, physicochemical and sensory properties
The increasing demand for low-calorie diets underlines the importance of creating food with a higher fiber content. This is particularly relevant regarding bread, as a significant proportion of the population consumes it. Okara is an underutilized insoluble residue rich in fiber and protein that is...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Hibiscus Publisher Enterprise
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117880/1/117880.pdf http://psasir.upm.edu.my/id/eprint/117880/ https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/971 |
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