L. Rimareva, P.Yu. Tadjibova, N. Pogorzhelskaya, N. Ignatova, M. Overchenko
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FEATURES OF THE BIOCONVERSION OF SOY RAW MATERIALS INTO FERMENTED PRODUCTS
Comparative studies of biotechnological methods for obtaining fermented products based on the conversion of soy raw materials with a selected complex of endogenous enzymes and using a selected strain of Aspergillus oryzae - the producer of a complex of proteases and other hydrolases.
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