NUS Food Scientists Create Healthy Probiotic Drink from Soy Pulp (IMAGE) National University of Singapore Caption Associate Professor Shao-Quan Liu and doctoral student Ms Weng-Chan Vong 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. Credit National University of Singapore Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.