Analysis of improved nutritional composition of potential functional food (Okara) after probiotic solid-state fermentation

Analysis of improved nutritional composition of potential functional food (Okara) after probiotic solid-state fermentation

Okara is a major agro-waste, generated as a byproduct from the soymilk and tofu industry. Since okara has a high nutritive value, reusing it as a substrate for solid state biofermentation is an economical and environmental friendly option. Rhizopus oligosporus and Lactobacillus plantarum were the pr...

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書目詳細資料
Main Authors:	Gupta, Sulagna, Lee, Jaslyn J. L., Chen, Wei Ning
其他作者:	School of Chemical and Biomedical Engineering
格式:	Article
語言:	English
出版:	2020
主題:	Engineering::Chemical engineering Okara Rhizopus Oligosporus
在線閱讀:	https://hdl.handle.net/10356/142605
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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