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...
| मुख्य लेखक: | |
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| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2021
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| विषय: | |
| ऑनलाइन पहुंच: | http://eprints.usm.my/59275/ |