Combination of dry planetary ball milling and Lactobacillus plantarum fermentation improves nutritional and functional value of okara
Okara, a soybean by-product, holds significant industrial potential but is currently limited by its unfavorable physicochemical properties. This study innovatively explores the synergistic effects of dry planetary ball milling and Lactobacillus plantarum UFG10 fermentation on enhancing the nutrition...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001374 |
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