Ameliorating nutritional properties of soybean waste (Okara) through biofermentation using Rhizopus oligosporus
Okara is a type of soybean residue, that is generated as a major by-product during the production of tofu and soymilk. It is considered to be one of the prime agri-crop wastes. Given the rise of health consciousness, vegetarianism, veganism and lactose intolerance amongst the world population today,...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis-Doctor of Philosophy |
| Language: | English |
| Published: |
Nanyang Technological University
2020
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10356/138687 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Nanyang Technological University |
| Language: | English |
Be the first to leave a comment!