Biochemical, textural and microstructural changes in whole-soya bean cotyledon sufu during fermentation-Reference-Cited by-同舟云学术

Biochemical, textural and microstructural changes in whole-soya bean cotyledon sufu during fermentation

Published:2014-02-05 Issue:8 Volume:49 Page:1834-1841
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Xia Xuejuan¹²,Li Guannan³,Zheng Jiong¹²,Ran Chunxia¹²,Kan Jianquan¹²

Affiliation:

1. College of Food Science; Southwest University; Chongqing 400715 China

2. Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing); Ministry of Agriculture; Chongqing 400715 China

3. College of Biotechnology; Southwest University; Chongqing 400715 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference33 articles.

1. Characteristics of fermentation and bioavailability of isoflavones in Korean soybean paste (doenjang) with application of Bacillus sp. KH-15;Choi;International Journal of Food Science and Technology,2007

2. Effect of ethanol on the hydrolysis of protein and lipid during the ageing of a Chinese fermented soya bean curd - Sufu;Chou;Journal of the Science of Food and Agriculture,1994

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