Assessment of the colloidal and functional properties of soybean curd residue “okara” (Glycine max) for encapsulation

Bibliographic Details
Main Author:	Oryan, Willaine Bless P.
Other Authors:	Peralta, Justin Godfred B. (adviser.)
Format:	Thesis
Language:	English
Subjects:	Colloids. Emulsions. Protein functionality. Encapsulation. Colloidal properties. Okara. FTIR analysis. Soybean curd residue.
Online Access:	Available for University of the Philippines Diliman via Digital Archives. Click here to access