IMPACT OF OKARA AND BIOVALORISED OKARA CONSUMPTION ON GLYCAEMIC CONTROL AND GUT HEALTH IN SINGAPORE MIDDLE-AGED AND OLDER ADULTS
Ph.D
Saved in:
Main Author: | LEE PEI SHAN DELIA |
---|---|
Other Authors: | FOOD SCIENCE & TECHNOLOGY |
Format: | Theses and Dissertations |
Language: | English |
Published: |
2022
|
Subjects: | |
Online Access: | https://scholarbank.nus.edu.sg/handle/10635/230820 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | National University of Singapore |
Language: | English |
Similar Items
-
Transforming okara into a microalgae culture medium
by: Kim, Jaejung
Published: (2019) -
In Silico Approach of Glycinin and Conglycinin Chains
of Soybean By-Product (Okara) Using Papain and Bromelain
by: Ningrum, Andriati, et al.
Published: (2022) -
Association of Gut Microbiome Dysbiosis with Neurodegeneration: Can Gut Microbe-Modifying Diet Prevent or Alleviate the Symptoms of Neurodegenerative Diseases?
by: Tan, Li Yang, et al.
Published: (2021) -
3D printing of okara ink: the effect of particle size on the printability
by: Lee, Cheng Pau, et al.
Published: (2022) -
BIOTRANSFORMATION OF OKARA (SOYBEAN RESIDUE) USING PROBIOTIC BACILLUS SUBTILIS AND BACILLUS COAGULANS
by: EUNIS KEONG LIN YA
Published: (2022)