Changes in nutritional quality and functional characteristics of raw pulp okara during mixed fermentation

doi:10.13995/j.cnki.11-1802/ts.031473

ZHENG Runmin, DAI Yiyi, XIE Qihui, PENG Luqiu, WANG Chengming

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (2) : 173-180.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (2) : 173-180. DOI: 10.13995/j.cnki.11-1802/ts.031473

Changes in nutritional quality and functional characteristics of raw pulp okara during mixed fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(2): 173-180 https://doi.org/10.13995/j.cnki.11-1802/ts.031473

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Received	Revised	Published
2022-03-16	2022-04-12	2023-01-25
Issue Date
2023-02-15

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