1. Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling. (1st September 2017) Authors: Ullah, Ikram; Yin, Tao; Xiong, Shanbai; Zhang, Jin; Din, Zia-ud; Zhang, Mengling Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 82(2017) Page Start: 15 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗