Lv41
460 积分 2024-07-24 加入
Characterization of physicochemical properties of fermented soybean curd residue by Morchella esculenta
4天前
已完结
The effects of carbohydrase, probiotic Lactobacillus paracasei and yeast Lindnera saturnus on the composition of a novel okara (soybean residue) functional beverage
4天前
已完结
Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara
4天前
已完结
Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica
4天前
已完结
Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues
6天前
已完结
Enrichment of Functional Characteristics in the Okara by the Fermentation of Rhizopus azygosporus
21天前
已完结
Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation
1个月前
已完结
Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto
1个月前
已完结
Solid-state fermentation with probiotics and mixed yeast on properties of okara
1个月前
已完结
Soy Milk By-product: Its Composition and Utilisation
1个月前
已完结
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