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Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue

✍ Scribed by Jing, Yan; Chi, Yu-Jie

Book ID
123055985
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
489 KB
Volume
138
Category
Article
ISSN
0308-8146

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Dietary fibre from soya residues (by-products of soya bean curd production) before and after twin-screw extrusion were fractionated into water insoluble, 5 g kg-' ammonium oxalate insoluble, 40 g kg-' KOH insoluble and 240 g kg-' KOH insoluble fractions. The porous property, swelling ability in wate