Optimization Process of Black Soybean Natto Using Response Surface Methodology-Reference-Cited by-同舟云学术

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Optimization Process of Black Soybean Natto Using Response Surface Methodology

Published:2009-08 Issue:6 Volume:74 Page:M294-M301
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Shih Ming-Chih,Yang Kai-Ts'ung,Kuo Sue-Tzu

Publisher

Wiley

Subject

Food Science

Reference33 articles.

1. On the experimental attainment of optimum conditions;Box;J Royal Statistical Soc,1951

2. Chou CC . 2004. Optimizing process of high physiological activity black soybean and okara nattos. [Master thesis] Taipei, Taiwan: Graduate Inst. of Applied Life Science, Chinese Culture Univ. 133 p.

3. Isolation and determination of anthocyanins in seed coats of black soybean (Glycine max (L.) Merr.);Choung;J Agric Food Chem,2001

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