Exploring the feasibility of biotransforming salted soy whey into a soy sauce-like condiment using wine yeast Torulaspora delbrueckii and soy sauce yeasts Zygosaccharomyces rouxii and Candida versatilis as single starter cultures-Reference-Cited by-同舟云学术

Exploring the feasibility of biotransforming salted soy whey into a soy sauce-like condiment using wine yeast Torulaspora delbrueckii and soy sauce yeasts Zygosaccharomyces rouxii and Candida versatilis as single starter cultures

Published:2022-06 Issue: Volume:156 Page:111350
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhou Rebecca Yinglan,Chua Jian-Yong,Liu Shao-Quan

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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4. Soy whey: More than just wastewater from tofu and soy protein isolate industry;Chua;Trends in Food Science & Technology,2019

5. Effect of single amino acid addition on growth kinetics and flavor modulation by Torulaspora delbrueckii in soy (tofu) whey alcoholic beverage fermentation;Chua;Food Research International,2020

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