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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| Main Authors: | , , |
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| 格式: | Article |
| 語言: | English |
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2020
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| 在線閱讀: | https://hdl.handle.net/10356/142605 |
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