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Products from soya beans [in Malaysia]

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Podrobná bibliografie
Hlavní autoři:	Yeoh, Q.L., Chuah, E.C., Hussin, Z. (MARDI, Serdang, Selangor (Malaysia). Bahagian Teknologi Makanan)
Médium:	Journal Contribution
Jazyk:	English
Vydáno:	2013
Témata:	SOYFOODS SOYBEANS SAUCES MALAYSIA/ COMPOSITION FOOD TECHNOLOGY ALIMENT A BASE DE SOJA SOJA SAUCE MALAISIE/ COMPOSITION TECHNOLOGIE ALIMENTAIRE ALIMENTOS DERIVADOS DE LA SOJA SALSAS MALASIA/ COMPOSICION TECNOLOGIA DE LOS ALIMENTOS
On-line přístup:	http://agris.upm.edu.my:8080/dspace/handle/0/2760
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky

Starter culture production for soya sauce fermentation
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Effect of preheating of soy milk on the formation and stability of soybean protein-lipid film
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Effect of preheating of soy milk on the formation and stability of soybean protein-lipid film
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Inoculum preparation for tempe and soysauce fermentation
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Incorporation of lupin in soybean curd production
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The attitudes of Malaysians towards soybean products
Autor: Yeo, P. S . (Mara Inst. of Technology, Shah Alam, Selangor (Malaysia))
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Characteristics of Aspergillus from koji phase of soy sauce fermentation [Peninsular Malaysia]
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Analysis of phytic acid content of a variety of local foods and drinks
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Vydáno: (2013)

Studies on Aspergillus flavus var. Columnaris in soy sauce koji [in Thailand]
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Determination of calcium in foods by the atomic absorption spectrophotometric and titrimetric methods
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Composition and microbiological quality of Chinese or tamari soy sauce
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Composition of Leucaena tempe
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Critical and variable factors in tofu processing
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Characterisation of yeasts and bacteria in lupin-soy sauce fermentation
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The use of soy milk in the preparation of corn starch pudding
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Isoflavones in tempe
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Ultrafiltration of soymilk: the removal of undesirable components in soybean water extract
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Process development for traditional foods
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Technological innovations in Shoyu industry - the Japanese experience
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A simple preservation system for extending the shelf-life of tofu [soyfoods]
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Component analyses and their implication on the breeding of soya bean (Glycine max (L.) Merr)
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Advances in food engineering and physics research
Autor: Driscoll, R.H. (New South Wales Univ. (Australia). Dept. of Food Science and Technology)
Vydáno: (2013)

Isolation and characterization of amylase from Aspergillus flavus var. columnaris, a soy sauce koji mould
Autor: Dharmsthiti, S.C., a další
Vydáno: (2013)

Green soyabean
Autor: Ibrahim Abdullah, a další
Vydáno: (2013)

An inoculation technique to assess soybean plants for response to bacterial pustule
Autor: Hardaningsih, S. (Malang Research Inst. for Crops, Malang (Indonesia)), a další
Vydáno: (2013)

Distribution and severity of soybean bacterial pustule in Thailand
Autor: Prathuangwong, S., a další
Vydáno: (2013)

Process improvement for soybean protein-lipid film production
Autor: Yaakob Bin Che Man, a další
Vydáno: (2013)

Exhaust emission and engine performance from the use of soya methyl ester blended with ARB no. 2 diesel in a 6V92TA MUI engine
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Vydáno: (2013)

Growth of bifidobacteria in soy sauce supplemented with prebiotics
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Vydáno: (2015)

Dietary self-selection by laying hens offered choices of feed
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Vydáno: (2013)

Good manufacturing practices
Autor: Hussein Abdul Rahman (MARDI, Serdang, Selangor (Malaysia). Bahagian Teknologi Makanan)
Vydáno: (2013)