Changes in the concentration of carbohydrates during the soaking of soybeans for tempe production
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb02005.x/fullpdf
Reference28 articles.
1. Germination effect on flatus-causing factors and antinutrients of mungbeans and two strains of small-seeded soybeans;Abdullah;Journal of Food Protection,1984
2. Oligosaccharide content of ten varieties of dark coated soybeans;Bianchi;Journal of Agricultural and Food Chemistry,1984
3. Determination of oligosaccharides in soybeans by high pressure liquid chromatography using internal standard;Black;Journal of the American Oil Chemists' Society,1978
4. An agalactosidase with hemagglutinin properties from soybean seeds;Campillo;Plant Physiology,1982
5. Isolation of a stachyose-sucrose complex from soybeans and peanuts;Conkerton;Journal of Food Science,1983
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5. Changes in the concentration of organic acids during the soaking of soybeans for tempe production;International Journal of Food Science & Technology;2007-06-29
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