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Bioactive proteins and energy value of okara as a byproduct in hydrothermal processing of soy milk.
J Agric Food Chem. 2013 Sep 25;61(38):9210-9. doi: 10.1021/jf4012196. Epub 2013 Sep 10.
J Agric Food Chem. 2013.
PMID: 23978042
Mineral elements, lipoxygenase activity, and antioxidant capacity of okara as a byproduct in hydrothermal processing of soy milk.
Stanojevic SP, Barac MB, Pesic MB, Zilic SM, Kresovic MM, Vucelic-Radovic BV.
Stanojevic SP, et al. Among authors: vucelic radovic bv.
J Agric Food Chem. 2014 Sep 10;62(36):9017-23. doi: 10.1021/jf501800s. Epub 2014 Aug 28.
J Agric Food Chem. 2014.
PMID: 25167333
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Composition of proteins in okara as a byproduct in hydrothermal processing of soy milk.
Stanojevic SP, Barac MB, Pesic MB, Vucelic-Radovic BV.
Stanojevic SP, et al. Among authors: vucelic radovic bv.
J Agric Food Chem. 2012 Sep 12;60(36):9221-8. doi: 10.1021/jf3004459. Epub 2012 Aug 28.
J Agric Food Chem. 2012.
PMID: 22906059
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Assessment of soy genotype and processing method on quality of soybean tofu.
Stanojevic SP, Barac MB, Pesic MB, Vucelic-Radovic BV.
Stanojevic SP, et al. Among authors: vucelic radovic bv.
J Agric Food Chem. 2011 Jul 13;59(13):7368-76. doi: 10.1021/jf2006672. Epub 2011 Jun 7.
J Agric Food Chem. 2011.
PMID: 21627319
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