Author:
CHENG Yong-Qiang,HU Qing,LI Li-Te,SAITO Masayoshi,YIN Li-Jun
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference31 articles.
1. Biochemical composition of infant weaning food fabricated from fermented blends of cereal and soybean
2. AOAC. (2000). Official Methods of Analysis of International 17th edition, Association of Official Analytical Chemists.
3. Effects of Temperature and Relative Humidity on the Growth of and Enzyme Production by
Actinomucor taiwanensis
during Sufu Pehtze Preparation
4. Chou, C. C., & Hwan, C. H. (1994). Effect of ethanol on the hydrolysis of protein and lipid during the ageing on a Chinese fermented soya bean curd-sufu. J. Sci. Food Agr., 66, 393-398.
5. Deng, F. X., Weng, Q. Y., Lu, X. C., & Liu, S. C. (1996). Screening of thermo-tolerant strain of Mucor sp. for sufu production. J. China Brew. Ind., 1, 27-31 (in Chinese).
Cited by
19 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