Ameliorating nutritional properties of soybean waste (Okara) through biofermentation using Rhizopus oligosporus
Okara is a type of soybean residue, that is generated as a major by-product during the production of tofu and soymilk. It is considered to be one of the prime agri-crop wastes. Given the rise of health consciousness, vegetarianism, veganism and lactose intolerance amongst the world population today,...
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| Format: | Thesis-Doctor of Philosophy |
| Language: | English |
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Nanyang Technological University
2020
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| Online Access: | https://hdl.handle.net/10356/138687 |