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Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans

Mejorando las propiedades funcionales de los residuos de leche de soja (okara) mediante fermentación en estado sólido con Actinomucor elegans

Ying GuanCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. ChinaView further author information

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Jinpeng WangCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. ChinaView further author information

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Junjun WuCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. ChinaView further author information

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Lixia WangCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. ChinaView further author information

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Xin RuiCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. ChinaView further author information

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Guangliang XingCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. ChinaView further author information

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Mingsheng DongCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. ChinaCorrespondence[email protected]
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