Developing functional foods from soybean waste via dual fermentation-heat treatment of okara

• المؤلف الرئيسي: Tay, Clarisse Siew Cheng
• مؤلفون آخرون: Chen Wei Ning, William
• التنسيق: Thesis-Master by Research
• اللغة: English
• منشور في: Nanyang Technological University 2023
• الموضوعات: Engineering::Chemical engineering::Food processing and manufacture
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/167290
• المؤسسة: Nanyang Technological University

In Asian countries where soymilk consumption is high, a significant amount of okara, a processing side-stream of soybean, is generated. Although it retains various nutrients with high biological value, like dietary fibre and protein, unprocessed okara putrefies easily and has low nutrient bioavailab...