Biochemical changes in soy sauce prepared with extruded and traditional raw materials

Author:

Chou Cheng-Chun,Ling Meei-Yueh

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Anon. (1993) Chinese National Standard-Soy Sauce (no. 423). National Bureau of Standards, Ministry of Economic Affairs, ROC, Taipei, Taiwan.

2. AOAC (1984) Official Methods of Analysis of the Association of Official Analytical Chemists, 14th ed. Association of Official Analytical Chemists, Washington, DC.

3. Effect of ethanol on the hydrolysis of protein and lipid during the aging of a Chinese fermented soya bean curd–Sufu;Chou;J. Sci. Food Agric.,1994

4. Mycelial propagational and enzyme production in koji prepared with Aspergillus oryzae on various rice extrudates and steamed rice;Chou;J. Fermt Bioeng.,1995

5. Changes of microbial flora and enzyme activity during the aging of Tou-Pan-Chiang, a Chinese fermented condiment;Chou;J. Fermt. Technol.,1998

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