Polysaccharide

Organic chemistry

Enzyme

Swelling

Gel electrophoresis

Polyacrylamide gel electrophoresis

Engineering

Solubility

Chemistry

Size-exclusion chromatography

Swelling capacity

Food science

Chemical engineering

Chromatography

Fiber

Biochemistry

Molecular mass

Food Hydrocolloids

Okara is the byproduct of tofu and soymilk industries. A large amount of okara is produced annually in the world, but only a small amount is fully uti…

Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara