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Morphological and physicochemical properties and composition of 'Okara' fermented with Rhizopus oligosporus.

机译：用根窦孢菌素发酵的形态学和物理化学性质及组成。

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Masako MATSUO;
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年度 1989
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2. Indigestible fraction of okara from soybean: composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum [J] . Irene Espinosa-Martos, Pilar Rupérez European Food Research and Technology . 2009,第5期

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7. Indigestible fraction of okara from soybean: Composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum [O] . Espinosa-Martos I., Rupérez Antón Pilar 2013

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Morphological and physicochemical properties and composition of 'Okara' fermented with Rhizopus oligosporus.

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