Rebecca Yinglan Zhou

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Development of a soy sauce-like condiment from soy sauce residue and soy whey using enzymatic hydrolysis and microbial fermentation

Number of pages: 41 Posted: 04 Sep 2025

Rebecca Yinglan Zhou, Xing Zhang, Jian-Yong Chua and Shao Quan Liu

affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and National University of Singapore (NUS) - Department of Food Science and Technology

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