Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratio

作者：Le Xie, Lu Lu, Liangzhong Zhao, Jing Peng, Wenhua Zhou · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.141566 · 被引用次数：37 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Botanical Research and Applications