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

Turning food waste into value: researchers developed a lab-scale fermentation method that converts okara into a more protein-rich and flavourful food ingredient.

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NTU Singapore

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