Kinema — a traditional soybean fermented food: proximate composition and microflora-Reference-Cited by-同舟云学术

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Kinema — a traditional soybean fermented food: proximate composition and microflora

Published:1994-02 Issue:1 Volume:11 Page:47-55
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Sarkar P.K.,Tamang J.P.,Cook P.E.,Owens J.D.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Cited by 89 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. Unveiling kinema: blending tradition and science in the Himalayan fermented soya delicacy;Journal of Ethnic Foods;2024-09-02

2. Partial purification and characterization of protease extracted from kinema;Heliyon;2024-03

3. TRADITIONAL FERMENTED FOOD AND BEVERAGES OF WEST BENGAL: AN EXTENSIVE REVIEW ON MICROBIOLOGY, NUTRITION, AND ITS IMPACT ON SOCIO-ECONOMIC CONDITION OF THE ETHNIC COMMUNITIES;Journal of microbiology, biotechnology and food sciences;2024-02-01

4. Production of Gamma Aminobutyric Acid (GABA)- MISO Using Candida parapsilosis Isolated from a Commercial Soy Sauce MOROMI;Sains Malaysiana;2023-12-31

5. НОВІ ТЕХНОЛОГІЇ. ШТУЧНЕ М’ЯСО, ЯК НОВЕ ДЖЕРЕЛО БІЛКОВИХ ПРОДУКТІВ У ХАРЧУВАННІ СУЧАСНОЇ ЛЮДИНИ;Journal of Chemistry and Technologies;2023-10-28

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