Valorisation of soy by-products as substrate for food ingredients containing L. casei through solid state fermentation

Publication date: October 2020Source: LWT, Volume 132Author(s): Adriana P. Castellanos Fuentes, Carolina E. Genevois, Silvia K. Flores, Marina F. de Escalada Pla

Source: LWT Food Science and Technology - July 12, 2020 Category: Food Science Source Type: research