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“Okara” a New Preparation of Food Material with Antioxidant Activity and Dietary Fiber from Soybean

By Kohei Suruga, Akihisa Kato, Kazunari Kadokura, Wataru Hiruma, Yoshihiro Sekino, C. A. Tony Buffington and Yasuhiho Komatsu

Submitted: October 29th 2010Reviewed: March 28th 2011Published: September 12th 2011

DOI: 10.5772/18821

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© 2011 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike-3.0 License, which permits use, distribution and reproduction for non-commercial purposes, provided the original is properly cited and derivative works building on this content are distributed under the same license.

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Kohei Suruga, Akihisa Kato, Kazunari Kadokura, Wataru Hiruma, Yoshihiro Sekino, C. A. Tony Buffington and Yasuhiho Komatsu (September 12th 2011). “Okara” a New Preparation of Food Material with Antioxidant Activity and Dietary Fiber from Soybean, Soybean and Nutrition Hany El-Shemy, IntechOpen, DOI: 10.5772/18821. Available from:

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