Mok, W. K., Tan, Y. X., Chen, W. N., & Engineering, S. o. C. a. B. (2022). Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation.

Mok, Wai Kit, Yong Xing Tan, Wei Ning Chen, and School of Chemical and Biomedical Engineering. Evaluating the Potential of Bacillus Subtilis Fermented Okara As a Functional Food Ingredient Through in Vitro Digestion and Fermentation. 2022.

Mok, Wai Kit, Yong Xing Tan, Wei Ning Chen, and School of Chemical and Biomedical Engineering. Evaluating the Potential of Bacillus Subtilis Fermented Okara As a Functional Food Ingredient Through in Vitro Digestion and Fermentation. 2022.