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NTU Singapore Ferments Okara With Oyster Mushroom Mycelium Substantially Lifting Protein Levels
Researchers at NTU Singapore, working with Ichimasa Kamaboko, raised the protein content of okara to between 27.7% and 30.2% by dry weight using oyster mushroom mycelium, in a lab-scale study published in Food Chemistry: X.
food.
6 hours ago
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