Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient

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...

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書目詳細資料
主要作者:	Lim, Siew Khim
格式:	Thesis
語言:	English
出版:	2021
主題:	T1-995 Technology(General)
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!

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