https://www.selleckchem.com/pr....oducts/Imatinib-Mesy
officinale.Influence of lyophilized okara with varying particle sizes (250-380, 150-180, 120-150, and less then 75 μm) on the quality of glucono-δ-lactone-induced tofu was investigated. Adding okara significantly (p less then 0.05) improved the yield, water-holding capacity, cooking loss, and nutritional value of the conventional tofu. The gel strength and sensory score of the okara-added tofu (OAT) increased with the decreasing of the particle size of okara, and these quality attributes of the OAT were better than those o
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