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

Xehetasun bibliografikoak
Egile nagusia:	Oryan, Willaine Bless P.
Beste egile batzuk:	Peralta, Justin Godfred B. (adviser.)
Formatua:	Tesis
Hizkuntza:	ingelesa
Gaiak:	Colloids. Emulsions. Protein functionality. Encapsulation. Colloidal properties. Okara. FTIR analysis. Soybean curd residue.
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