Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese fermented soybean curd

Author:

Lioe Hanifah Nuryani,Kinjo Ayano,Yasuda Shin,Kuba-Miyara Megumi,Tachibana Shinjiro,Yasuda Masaaki

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

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3. Guidelines for sensory analysis in food product development and quality control;Carpenter,2000

4. The application of the Anthrone reagent to the estimation of starch in cereals;Clegg;Journal of the Science of Food and Agriculture,1956

5. Sources of umami taste in Cheddar and Swiss cheeses;Drake;Journal of Food Science,2007

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