Production of a white wine and a protein-rich soy flour by yeast fermentation of soybean slurry, soybean milk and the whey from tofu production-Reference-Cited by-同舟云学术

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Production of a white wine and a protein-rich soy flour by yeast fermentation of soybean slurry, soybean milk and the whey from tofu production

Published:1986 Issue:3 Volume:6 Page:209-214
ISSN:0138-4988
Container-title:Acta Biotechnologica
language:de
Short-container-title:Acta Biotechnol.

Author:

Yee V.,Wellington G. H.,Olek A.,Steinkraus K. H.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference17 articles.

1. : Method for defatting soybean meal. U.S. Patent 3,721,569. March 20 (1973).

2. : Preparation of alcoholic beverages from oil seed whey. U.P. Patent 3,769,437. Oct. 30 (1973).

3. TREATMENT OF SOYBEAN SPENT SOLUBLES BY MEANS OF YEAST CULTIVATION

4. : Treatment of soybeans with yeast. U.S. Patent 3,810,997. May 14 (1974).

5. Investigations on the bitter and beany components of soybeans

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. EFFECT OF FERMENTATION SUBSTRATES ON ENZYME PRODUCTION AND DEGRADATION OF OLIGOSACCHARIDES IN PINTO BEAN FLOUR AS AFFECTED BY PARTICLE SIZE;Journal of Food Processing and Preservation;2009-08

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