[HTML][HTML] Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts
A Aussanasuwannakul, K Puntaburt, T Pantoa - Foods, 2024 - mdpi.com
The incorporation of okara, a by-product of soybean milk production, into gluten-free
products such as crispy waffles poses challenges due to the absence of gluten's viscoelastic …
products such as crispy waffles poses challenges due to the absence of gluten's viscoelastic …