Lim, S. K. (2021). Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient.
Chicago Style (17th ed.) CitationLim, Siew Khim. Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient. 2021.
MLA (8th ed.) CitationLim, Siew Khim. Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient. 2021.
Warning: These citations may not always be 100% accurate.