Researchers Turn Unpleasant Soy Pulp into Healthy Probiotic Drink
Associate Professor Liu Shao Quan and doctoral student Ms Vong Weng Chan from the NUS Food Science and Technology Programme have devised a unique cocktail of enzymes, probiotics and yeast to produce an okara beverage rich in gut-friendly nutrients.
(Picture: NUS)
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![Dr. E. Poonguzhali has successfully transferred commercially available starting materials to medicinally important 2-acylbenzo[b]thiophenes in the presence of copper acetate & tetrabutylammonium chloride catalytic system.](https://cdn1.vogel.de/ZK7wqjVy7Ps1OSwUs5tXgrNZGEE=/288x162/smart/filters:format(jpg):quality(80)/images.vogel.de/vogelonline/bdb/1964500/1964559/original.jpg "Dr. E. Poonguzhali has successfully transferred commercially available starting materials to medicinally important 2-acylbenzo[b]thiophenes in the presence of copper acetate & tetrabutylammonium chloride catalytic system.")
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/cdn4.vogel.de/infinity/white.jpg "Associate Professor Liu Shao Quan and doctoral student Ms Vong Weng Chan from the NUS Food Science and Technology Programme have devised a unique cocktail of enzymes, probiotics and yeast to produce an okara beverage rich in gut-friendly nutrients.")
