Food scientists at the National University of Singapore (NUS) have given okara – the residue from the production of soy milk and tofu that is usually discarded – a new lease on life by turning it into a refreshing drink ...
Other
Aug 27, 2018
0
7
A research team from the National University of Singapore (NUS) has successfully turned tofu whey, a liquid that is generated from the production of tofu and is often discarded, into a tasty alcoholic beverage which they ...
Other
Nov 27, 2017
0
25
In a dark and steamy room in Indonesia's tofu heartland three men sweat over bubbling cauldrons, churning creamy beancurd with wooden paddles before draining it by hand and slicing it into silky cubes.
Energy & Green Tech
May 13, 2016
0
71
(PhysOrg.com) -- A new soybean variety from CSIRO is gaining popularity in Japan due to its enhanced suitability as an ingredient in traditional Japanese dishes.
Biotechnology
Apr 12, 2010
1
0
(PhysOrg.com) -- When we sit down to give thanks at the traditional Thanksgiving dinner, we should also be thanking the honey bee.
Plants & Animals
Nov 24, 2009
0
0
