Aproveitamento do resíduo do extrato hidrossolúvel de soja (Okara) na elaboração de tapioca
Okara is a by-product of processing water-soluble soy extract (EHS). This residue has high nutritional quality due to the content of proteins, fibers and essential fatty acids. The purpose of this work was to develop a tapioca type product, with partial replacement of the starch by okara flour,...
| Autor principal: | Priulli, Erica |
|---|---|
| Grau: | Dissertação |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Tocantins
2021
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| Assuntos: | |
| Acesso em linha: |
http://hdl.handle.net/11612/2438 |