Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient
Okara is a major industrial-waste, generated as a by-product from the soymilk manufacturer. Since okara has a high nutritional value, reusing it as a substrate for fermentation is an economical and environmentally friendly option. Lactic acid bacteria fermentation is being used to improve the aromat...
Saved in:
主要作者: | |
---|---|
格式: | Thesis |
語言: | English |
出版: |
2021
|
主題: | |
在線閱讀: | http://eprints.usm.my/59275/1/LIM%20SIEW%20KHIM%20-%20TESIS%20cut.pdf |
標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|