Lv41
530 积分 2025-12-11 加入
Effect of curdlan on textural and cooking qualities of noodles made with tofu
14天前
已完结
Preparation of soluble dietary fibre from okara by two-stage pretreatment with Aspergillus oryzae and its structural and functional characterisation
1个月前
已完结
Effects of UV-A irradiation and microbial fermentation on the physicochemical, microstructure and functional properties of okara
4个月前
已完结
Preparation of soluble dietary fibre from okara by two-stage pretreatment with Aspergillus oryzae and its structural and functional characterisation
5个月前
已完结
Enhancement of Okara Functionality via Fermentation With Single and Cocultures of Lactic Acid Bacteria
6个月前
已完结
Biotransformation of okara (soybean residue) through solid-state fermentation using probiotic Bacillus subtilis and Bacillus coagulans
6个月前
已完结
Preparation of soluble dietary fibre from okara by two-stage pretreatment with Aspergillus oryzae and its structural and functional characterisation
6个月前
已关闭
Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum
6个月前
已完结
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