Okara (food) (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Okara (food)" in English language version.

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3books.google.com

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1web.archive.org

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1japantimes.co.jp

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1motherearthnews.com

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books.google.com

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
Shurtleff, William; Aoyagi, Akiko (1979). Tofu & Soymilk Production. Volume 2: The Book of Tofu. ISBN 1928914047
Shurtleff, William; Aoyagi, Akiko (1979) The Book of Tempeh. Soyinfo Center. p. 114. ISBN 0060140097

doi.org

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.

fao.org

agris.fao.org

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.

japantimes.co.jp

Robbie Seinnerton, Japan Times. 20 October 2002 The garden of heavenly tofu delights

motherearthnews.com

"How We Make and Eat Tempeh Down on The Farm". Mother Earth News. September–October 1977. p. 4. Retrieved March 11, 2013.

soy2020.ca

Soy20/20. Spring 2005 Okara: Overview of Current Utilization Archived 2016-03-04 at the Wayback Machine

usda.gov

naldc.nal.usda.gov

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.

web.archive.org

Soy20/20. Spring 2005 Okara: Overview of Current Utilization Archived 2016-03-04 at the Wayback Machine