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

Oyalo JO, Uejima A, Koizumi A, Morita K, Kido T, Miyashita K, Watanabe J.

DOI: 10.1111/1750-3841.70735
Published: 2025-12-01
Container: J Food Sci
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.70735,
  title = {Enhancement of Okara Functionality via Fermentation With Single and Cocultures of Lactic Acid Bacteria.},
  author = {Oyalo JO and  Uejima A and  Koizumi A and  Morita K and  Kido T and  Miyashita K and  Watanabe J.},
  year = {2025},
  journal = {J Food Sci},
  doi = {10.1111/1750-3841.70735},
  url = {https://doi.org/10.1111/1750-3841.70735}
}

RIS

TY  - JOUR
TI  - Enhancement of Okara Functionality via Fermentation With Single and Cocultures of Lactic Acid Bacteria.
AU  - Oyalo JO
AU  -  Uejima A
AU  -  Koizumi A
AU  -  Morita K
AU  -  Kido T
AU  -  Miyashita K
AU  -  Watanabe J.
PY  - 2025
JO  - J Food Sci
DO  - 10.1111/1750-3841.70735
UR  - https://doi.org/10.1111/1750-3841.70735
ER  -

APA

JO, O., A, U., A, K., K, M., T, K., K, M., & J., W. (2025). Enhancement of Okara Functionality via Fermentation With Single and Cocultures of Lactic Acid Bacteria.. J Food Sci. https://doi.org/10.1111/1750-3841.70735

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europe-pmc · retrieved 2026-09-25T18:05:51.252Z