Author:
YASUDA Masaaki,UECHI Gensaku,MIYAZATO Koshin
Publisher
Japanese Society for Food Science and Technology
Cited by
7 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. Tofuyo in Japan;Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures;2016
2. Tofuyo in Japan;Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures;2014
3. Biochemical aspects of red koji and tofuyo prepared using Monascus fungi;Applied Microbiology and Biotechnology;2012-08-03
4. Scientific Aspects of the Fermented Soybean Food, Tofuyo;Nippon Shokuhin Kagaku Kogaku Kaishi;2010
5. A Novel Fermented Food Product Prepared from Soybean Protein-Calcium-Gel with Monascus Fungus: Changes in Protein and Nitrogen Compounds during Fermentation;Food Science and Technology Research;2009