A mushroom-powered boost for soybean byproducts
Scientists from Nanyang Technological University, Singapore (NTU Singapore) have demonstrated in a lab-scale study a fermentation method that could transform okara, a nutrient-rich soybean byproduct from tofu and soymilk production, into a more flavorful and protein-rich food ing
Scientists from Nanyang Technological University, Singapore (NTU Singapore) have demonstrated in a lab-scale study a fermentation method that could transform okara, a nutrient-rich soybean byproduct from tofu and soymilk production, into a more flavorful and protein-rich food ing This story matters for Science & Discovery readers tracking engineering. Reported by phys.org. Read the full original at the source link below.
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