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Effect of Storage Conditions on Physical Properties, Lipid Oxidation, Isoflavones and Antioxidant Capacity of Flour Prepared from Soy Milk By-Product

Valorisation of by-products from soy milk processing into marketable ingredients and functional foods

Characterisation of a High Fibre Flour Prepared from Soy Milk By-Product and Its Potential Use in White Wheat Bread

Optimal encapsulation of maroon bush (Scaevola spinescens R. Br.) extract enriched with bioactive compounds

The fate of phenolics, soysaponins, major isoflavones and antioxidant activity in soy milk by-product during conventional drying process

Soy Milk By-product: Its Composition and Utilisation

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