Developing functional foods from soybean waste via dual fermentation-heat treatment of okara
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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis-Master by Research |
| 語言: | English |
| 出版: |
Nanyang Technological University
2023
|
| 主題: | |
| 在線閱讀: | https://hdl.handle.net/10356/167290 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|