Quality characteristics of Cheonggukjang added with peanut (Arachis hypogaea L.) powder
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.4.488
Reference34 articles.
1. Park KY Jung KO Shahidi F Shi J Ho CT 2005 Fermented soybean products as functional foods: functional properties of Doenjang (fermented soybean paste). Asian Functional Foods CRC Press Boston, MA, USA 555 596 10.1201/9781420028119.ch20
2. Park GS 2004 Cookwise approach of slow food: focused on traditional fermented sauce. Korean J Soc Food Cook Sci 20 317 334
3. Kim YT Kim WK Oh HI 1995 Screening and identification of the fibrinolytic bacterial strain from Chungkookjang. Microbiol Biotechnol Lett 23 1 5
4. Yoo JY 1997 Present status of industries and research activities of Korean fermented soybean products. Microorganism Industry 23 13 30
5. Okamato A Hanagata H Matsumoto E Kawamura Y Koizumi Y Yanagida F 1995 Angiotensin I converting enzyme inhibitory activities of various fermented foods. Biosci Biotechnol Biochem 59 1147 1149 10.1271/bbb.59.1147
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1. Trends in Quality Characteristics Changes of Traditional Soybean Fermented Foods by Supplementary Ingredients Addition;Journal of the Korean Society of Food Science and Nutrition;2023-02-28
2. Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts;Foods;2020-11-14
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