Heat and Fermentation Timing Shape the Quality of Okara Flour
A factorial study from Ghana shows that brief thermal pretreatment combined with just 12 hours of spontaneous fermentation yields okara ...
A factorial study from Ghana shows that brief thermal pretreatment combined with just 12 hours of spontaneous fermentation yields okara ...
A 27-month multi-omics study of a Norwegian brewery shows that lambic-style acidic beer can be produced far from Belgium using ...
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© 2025 Scienmag - Science Magazine