Preservation of Okara (soybean residue from soy mash) by lactic acid fermentation.

• 1 January 1986
• journal article
• Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
• Vol. 33  (12) , 837-841
• https://doi.org/10.3136/nskkk1962.33.12_837

Abstract

Keywords

• LACTIC ACID FERMENTATION
• OKARA
• SOY MASH
• SOYBEAN RESIDUE