Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.)<i> </i>Merr.) Processing

Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.)<i> </i>Merr.) Processing

In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, th...

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Bibliographic Details
Main Authors:	Alessandro Colletti, Andrea Attrovio, Luisa Boffa, Stefano Mantegna, Giancarlo Cravotto
Format:	Article
Language:	English
Published:	MDPI AG 2020-05-01
Series:	Molecules
Subjects:	soybean curd residue okara nutritional composition functional foods biovalorisation
Online Access:	https://www.mdpi.com/1420-3049/25/9/2129

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