VALORISATION OF SOYBEAN RESIDUE (OKARA) BY YEAST FERMENTATION

Ph.D

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Bibliographic Details
Main Author:	VONG WENG CHAN
Other Authors:	CHEMISTRY
Format:	Theses and Dissertations
Language:	English
Published:	2018
Subjects:	Soybean residue, okara, yeast, fermentation, valorise
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/147861
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Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-147861
record_format	dspace
spelling	sg-nus-scholar.10635-1478612024-10-25T07:30:10Z VALORISATION OF SOYBEAN RESIDUE (OKARA) BY YEAST FERMENTATION VONG WENG CHAN CHEMISTRY LIU SHAO QUAN Soybean residue, okara, yeast, fermentation, valorise Ph.D DOCTOR OF PHILOSOPHY 2018-09-30T18:00:50Z 2018-09-30T18:00:50Z 2018-06-06 Thesis VONG WENG CHAN (2018-06-06). VALORISATION OF SOYBEAN RESIDUE (OKARA) BY YEAST FERMENTATION. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/147861 0000-0003-3150-2364 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	Soybean residue, okara, yeast, fermentation, valorise
spellingShingle	Soybean residue, okara, yeast, fermentation, valorise VONG WENG CHAN VALORISATION OF SOYBEAN RESIDUE (OKARA) BY YEAST FERMENTATION
description	Ph.D
author2	CHEMISTRY
author_facet	CHEMISTRY VONG WENG CHAN
format	Theses and Dissertations
author	VONG WENG CHAN
author_sort	VONG WENG CHAN
title	VALORISATION OF SOYBEAN RESIDUE (OKARA) BY YEAST FERMENTATION
title_short	VALORISATION OF SOYBEAN RESIDUE (OKARA) BY YEAST FERMENTATION
title_full	VALORISATION OF SOYBEAN RESIDUE (OKARA) BY YEAST FERMENTATION
title_fullStr	VALORISATION OF SOYBEAN RESIDUE (OKARA) BY YEAST FERMENTATION
title_full_unstemmed	VALORISATION OF SOYBEAN RESIDUE (OKARA) BY YEAST FERMENTATION
title_sort	valorisation of soybean residue (okara) by yeast fermentation
publishDate	2018
url	https://scholarbank.nus.edu.sg/handle/10635/147861
_version_	1821210689346207744

VALORISATION OF SOYBEAN RESIDUE (OKARA) BY YEAST FERMENTATION

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