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Journal: Sustainability, 2024
Volume: 16
Number: 9936

Article: Sustainable Use of By-Products (Okara and Linseed Cake) in Tempeh Fermentation: Effects on Isoflavones and Lignans
Authors: by Maciej Kuligowski, Elżbieta Radziejewska-Kubzdela, Oliwia Górna, Iwona Jasińska-Kuligowska and Marcin Kidoń
Link: https://www.mdpi.com/2071-1050/16/22/9936

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