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...
محفوظ في:
المؤلف الرئيسي: | Lim, Siew Khim |
---|---|
التنسيق: | أطروحة |
اللغة: | English |
منشور في: |
2021
|
الموضوعات: | |
الوصول للمادة أونلاين: | http://eprints.usm.my/59275/1/LIM%20SIEW%20KHIM%20-%20TESIS%20cut.pdf |
الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
مواد مشابهة
-
Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP
بواسطة: Rashid, Rinani Shima Abd.
منشور في: (2011) -
Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
بواسطة: Mohammad Hani Ahmad, Alrosan
منشور في: (2022) -
Effects of drying treatments on functional properties of okara and extrusion processing of okara extrudates
بواسطة: Latip, Nur Adibah
منشور في: (2020) -
Enzymatic Hydrolysis Of Native Granular And Modified
Starch Below Gelatinization Temperature
بواسطة: Yussof, Nor Shariffa
منشور في: (2010) -
Enzymatic Hydrolysis Of Native Granular And Modified Starch Below Gelatinization Temperature
بواسطة: Yussof, Nor Shariffa
منشور في: (2010)