FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (5): 475-478.
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ZHU Yun-Ping, CHENG Yong-Qiang, WANG Li-Jun, QIAO Zhi-Hong, LIU Ya-Qiong, LI Li-Te
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Abstract: It is an interesting research on soybean dregs which are one of the industrial by-products with high nutritional value.The dregs nutritional and applicational value could be further enhanced by fermentation.This paper illustrated some issues about soybean dregs as follows:the functionality of fermented dregs,the application of fermented dregs in various fields and the future research trend of the fermented soybean dregs.
Key words: fermented okara, functionality
ZHU Yun-Ping, CHENG Yong-Qiang, WANG Li-Jun, QIAO Zhi-Hong, LIU Ya-Qiong, LI Li-Te. Overview on Functionality and Application Researching Situation of Fermented Soybean Dregs[J]. FOOD SCIENCE, 2008, 29(5): 475-478.
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