Okara (food)

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  1. 1 2 David B. Haytowitz and Ruth H. Matthews for the USDA Human Nutrition Information Service December 1986 Agriculture Handbook No. 8-16. Composition of Foods: Legumes and Legume Products.
  2. 1 2 Applewhite, Thomas H. (editor) (1989). Proceedings of the World Congress on Vegetable Protein Utilization in Human Food and Animal Foodstuffs. The American Oil Chemists Society. ISBN   093531525X
  3. 1 2 3 Soy20/20. Spring 2005 Okara: Overview of Current Utilization Archived 2016-03-04 at the Wayback Machine
  4. 1 2 3 4 5 6 Shurtleff, William; Aoyagi, Akiko (1979). Tofu & Soymilk Production . Volume 2: The Book of Tofu. ISBN   1928914047
  5. 1 2 3 4 Li, Shuhong; Zhu, Dan; Li, Kejuan; Yang, Yingnan; Lei, Zhongfang; Zhang, Zhenya (8 September 2013). "Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors". ISRN Industrial Engineering. 2013: 1–8. doi: 10.1155/2013/423590 .
  6. Robbie Seinnerton, Japan Times. 20 October 2002 The garden of heavenly tofu delights
  7. "How We Make and Eat Tempeh Down on The Farm". Mother Earth News. September–October 1977. p. 4. Retrieved March 11, 2013.
  8. Shurtleff, William; Aoyagi, Akiko (1979) The Book of Tempeh. Soyinfo Center. p. 114. ISBN   0060140097
  9. Ho, C.C. (April 1986). "Identity and characteristics of Neurospora intermedia responsible for oncom fermentation in Indonesia". Food Microbiology. 3 (2): 115–132. {{doi:10.1016/S0740-0020(86)80035-1.}}
  10. KeShun Liu. "Oriental Soyfoods". Chapter 6 in Asian Foods: Science and Technology, eds. Catharina Y.W. Ang, et al. CRC Press (April 5, 1999) ISBN   978-1566767361
  11. Tsutsui, S. "Awareness about 'okara' and the preference for ice cream with 'okara' added to it". FAO. Food and Agriculture Organization of the United Nations. Retrieved 19 January 2019.
Okara
Okara (soybean pulp).jpg
Filtering okara from a fresh batch of homemade soymilk