Transforming okara into a microalgae culture medium
Okara is a soybean residue generated in the soymilk and tofu production. Despite the rich nutritional content of okara, majority of it is underutilized and discarded due to its insolubility. In this study, solid-state fermentation with food-grade fungi was utilized to solubilize the nutrients in oka...
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| Format: | Thesis |
| Language: | English |
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2019
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| Online Access: | https://hdl.handle.net/10356/96056 http://hdl.handle.net/10220/49477 |