Soybean residue (okara) fermentation with the yeast Kluyveromyces marxianus
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DOI: 10.1016/j.fbio.2019.100439
Abstract: Abstract The soybean residue (okara) with high moisture content has generally been discarded, which has led to economic loss and socio-environmental problems. The effects of solid state fermentation using Kluyveromyces marxianus on the nutritional components,… read more here.
Keywords: soybean residue; kluyveromyces marxianus; residue okara; fermentation ... See more keywords