Utilization of okara in bread making

Files

CJS(B.S)-31-29.pdf (557.51 KB)

Date

Authors

Wickramarathna, G.L.

Publisher

University of Peradeniya. Peradeniya

Keywords

Food Science and Technology, By products, Soyamilk industry, Trypsin inhibitor activity, Sensory evaluation, Okara-substituted bread

Citation

Ceylon Journal of Science (Biological Sciences)31pp.29-33

URI

https://dl.nsf.gov.lk/handle/1/7608

Collections

Ceylon Journal of Science (Biological Sciences)