The effects of fermented okara, Glycine max, on Growth performance of tilapia, Oreochromis sp.
The purpose of this study is to analyze the nutritional profile and microbiological of fermented Okara, Glycine max. The raw Okara was mix with molasses and fermented for 35 days under room temperature. The fermented sample was analyze for proximate (crude protein, crude fat, crude fiber, ash, energ...
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| Format: | Undergraduate Final Project Report |
| Published: |
2016
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| Online Access: | http://discol.umk.edu.my/id/eprint/6390/ |
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