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Characteristics and Use of Okara, the Soybean Residue from Soy Milk ProductionA Review

✍ Scribed by O'Toole, Desmond K.

Book ID
111887248
Publisher
American Chemical Society
Year
1999
Tongue
English
Weight
139 KB
Volume
47
Category
Article
ISSN
0021-8561

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9 dry white wine with an alcoholic content of 10 to 14% v/v was produced by yeast fermentation of slurried ground soybeans, soybean milk and whey from tofu production. Wines from whey and soybean milk were judged by a 20 member taste panel to be acceptable and comparable to a commercial Chablis cont