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NUS scientists produce probiotic drink from soya waste
date:Aug 28, 2018
th their ideal recipe.

Okara has an unpleasant smell and taste - it smells fishy, tastes bland, and has a gritty mouthfeel. Our breakthrough lies in our unique combination of enzymes, probiotics and yeast that work together to make okara less gritty and give it a fruity aroma while keeping the probiotics alive, said project supervisor Associate Professor Liu Shao Quan, who is from the Food Science and Technology Programme at the NUS Faculty of Science.
The drink, which takes about 1.5 days to p

12/26 00:55