Search Results - Lim, Siew Khim

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    Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient

    Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient by Lim, Siew Khim

    Published 2021
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  2. 2
    Pre-treatment of soy okara using multi-enzyme complex on sugar extraction and its effect on chemical composition, morphological structure, and antioxidant capacity

    Pre-treatment of soy okara using multi-enzyme complex on sugar extraction and its effect on chemical composition, morphological structure, and antioxidant capacity by Lim, Siew Khim, Ahmad, Rosma, Mohamed, Mohd Shamzi, Ariff, Arbakariya, Tan, Joo Shun

    Published 2021
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