NTU Singapore scientists demonstrate mushroom fermentation method to enhance protein content and flavour of soybean by-product (IMAGE)

Nanyang Technological University

NTU Singapore scientists demonstrate mushroom fermentation method to enhance protein content and flavour of soybean by-product

Caption

Prof William Chen (left) and Dr Malsha Samarasiri with their fermented okara research, demonstrating improved nutrition and flavour through mushroom fermentation.

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NTU Singapore

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