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Okara is a soyfood processing by‐product with high level of insoluble dietary fibres. It is often underutilised due to undesirable effects on food texture. To improve hydration properties and increase soluble fibre, okara was treated by extrusion (ET) or alkaline hydrogen peroxide (AHP) and then, each modified sample was hydrolysed by a carbohydrase mixture (EH). Other physical, chemical, and techno‐functional...
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