Work

Enhancement of Okara Functionality via Fermentation With Single and Cocultures of Lactic Acid Bacteria

Year: 2025

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.70735

Authors: Josiah O. Oyalo, Akiko Uejima, Aoi Koizumi, Kana Morita, Taketoshi Kido, Kazuo Miyashita, Jun Watanabe

Institutions: Dedan Kimathi University of Technology, Obihiro University of Agriculture and Veterinary Medicine, Hokkaido Bunkyo University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production, Good health and well-being

Open Access status: closed

Funder: Fuji Foundation for Protein Research

OpenAlex ID: W4417029555

FWCI: 0.431

Cites: 65

Cited by: 1

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