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Biotransformation of okara (soybean residue) through solid-state fermentation using probiotic Bacillus subtilis and Bacillus coagulans

Lin Ya Eunis Keong, Mingzhan Toh, Yuyun Lu, Shao‐Quan Liu

2023Food Bioscience39 citationsDOI

Topics & Concepts

Bacillus coagulansBacillus subtilisFood scienceProbioticFermentationChemistryFlavourBiotransformationSolid-state fermentationBiologyBacteriaBiochemistryEnzymeGeneticsEnzyme Production and CharacterizationFood composition and propertiesProbiotics and Fermented Foods
Biotransformation of okara (soybean residue) through solid-state fermentation using probiotic Bacillus subtilis and Bacillus coagulans | Litcius