Soy Sauce
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Published:2014
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Volume:
Page:1-6
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ISSN:
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Container-title:Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures
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language:
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Author:
Lioe Hanifah Nuryani
Publisher
Springer Netherlands
Reference38 articles.
1. Apriyantono, A., Husain, H., Lie, L., Jodoamidjojo, M., & Puspitasari-Nienaber, N. L. (1999). Flavor characteristics of Indonesian soy sauce (kecap manis). In F. Shahidi & C.-T. Ho (Eds.), Flavor chemistry of ethnic foods (pp. 15–31). New York: Kluwer/Plenum. 2. Apriyantono, A., Setyaningsih, D., Hariyadi, P., & Nuraida, L. (2004). Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration. In F. Shahidi, A. M. Spanier, C.-T. Ho, & T. Braggins (Eds.), Quality of fresh and processed foods (pp. 213–226). New York: Kluwer/Plenum. 3. Chou, C.-C., & Ling, M.-Y. (1998). Biochemical changes in soy sauce prepared with extruded and traditional raw materials. Food Research International, 31, 487–492. 4. Feng, Y., Su, G., Zhao, H., Cai, Y., Cui, C., Sun-Waterhouse, D., et al. (2015). Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. Food Chemistry, 167, 220–228. 5. Flegel, T. W. (1988). Yellow-green Aspergillus strains used in Asian soybean fermentations. ASEAN Food Journal, 4, 14–30.
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