Copertina

Products from soya beans [in Malaysia]

Salvato in:

Dettagli Bibliografici
Autori principali:	Yeoh, Q.L., Chuah, E.C., Hussin, Z. (MARDI, Serdang, Selangor (Malaysia). Bahagian Teknologi Makanan)
Natura:	Journal Contribution
Lingua:	English
Pubblicazione:	2013
Soggetti:	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
Accesso online:	http://agris.upm.edu.my:8080/dspace/handle/0/2760
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi

Starter culture production for soya sauce fermentation
di: Yeoh, Q.L. (MARDI, Selangor (Malaysia). Food Technology Research Centre)
Pubblicazione: (2013)

Process improvement of yong-tau-foo products
di: Hussein Abdul Rahman, et al.
Pubblicazione: (2013)

Effect of preheating of soy milk on the formation and stability of soybean protein-lipid film
di: Soleha Ishak, et al.
Pubblicazione: (2013)

Effect of preheating of soy milk on the formation and stability of soybean protein-lipid film
di: Soleha Ishak, et al.
Pubblicazione: (2013)

Inoculum preparation for tempe and soysauce fermentation
di: Hartadi, S. (Gadjah Mada University, Yogyakarta (Indonesia). Department of Microbiology)
Pubblicazione: (2013)

Incorporation of lupin in soybean curd production
di: Hung, T.V., et al.
Pubblicazione: (2013)

The attitudes of Malaysians towards soybean products
di: Yeo, P. S . (Mara Inst. of Technology, Shah Alam, Selangor (Malaysia))
Pubblicazione: (2013)

Characteristics of Aspergillus from koji phase of soy sauce fermentation [Peninsular Malaysia]
di: Ten, S.K., et al.
Pubblicazione: (2013)

Analysis of phytic acid content of a variety of local foods and drinks
di: Ngoh, M.H., et al.
Pubblicazione: (2013)

Studies on Aspergillus flavus var. Columnaris in soy sauce koji [in Thailand]
di: Flegel, T. W ., et al.
Pubblicazione: (2013)

Determination of calcium in foods by the atomic absorption spectrophotometric and titrimetric methods
di: Tee, E.S., et al.
Pubblicazione: (2013)

Composition and microbiological quality of Chinese or tamari soy sauce
di: Chang, Y.C. (Singapore Inst. of Standards and Industrial Research, Singapore. Food Technology Dept.)
Pubblicazione: (2013)

Composition of Leucaena tempe
di: Komari (Nutrition Research and Development Centre, Bogor (Indonesia))
Pubblicazione: (2013)

Critical and variable factors in tofu processing
di: Karta, S.K. (American Soybean Association, Liat Towers (Singapore))
Pubblicazione: (2013)

Characterisation of yeasts and bacteria in lupin-soy sauce fermentation
di: Hung, T.V., et al.
Pubblicazione: (2013)

Evaluation of commercial soymilk powders
di: Wijeratne, D.B.T. (Central Agriculture Research Institute, Peradeniya (Sri Lanka)), et al.
Pubblicazione: (2013)

The use of soy milk in the preparation of corn starch pudding
di: Soleha Ishak, et al.
Pubblicazione: (2013)

Research on the use of chemicals on kueh teow
di: Mohamad Ghazali Harun, et al.
Pubblicazione: (2013)

Isoflavones in tempe
di: Wuryani, W. (Indonesian Institute of Sciences, Kawasan PUSPIPTEK, Serpong (Indonesia). Research and Development Centre for Applied Chemistry)
Pubblicazione: (2013)

Isolation and characterization of proteases from Asperigillus flavus var. co lumnaris [in Thailand]
di: Attawut Impoolsup, et al.
Pubblicazione: (2013)

Studies on solid substrate fermentation in Singapore
di: Chan, C.C.T. (Department of Scientific Services, Singapore)
Pubblicazione: (2013)

Ultrafiltration of soymilk: the removal of undesirable components in soybean water extract
di: Ang, H.G., et al.
Pubblicazione: (2013)

Process development for traditional foods
di: Gimre, M.K. (Alfa-Laval South East Asia Pte. Ltd., Singapore. Research and Development Centre)
Pubblicazione: (2013)

Technological innovations in Shoyu industry - the Japanese experience
di: Yokotsuka, T. (Kikkoman Corp., Nodashi, Chibaken (Japan))
Pubblicazione: (2013)

A simple preservation system for extending the shelf-life of tofu [soyfoods]
di: Lim, B.T., et al.
Pubblicazione: (2013)

Decay resistance of flakeboard bonded with protein-based resin containing biocides
di: Monlin, Kuo, et al.
Pubblicazione: (2015)

New techniques to increase soybean production
di: Ramli Mohd Noor, et al.
Pubblicazione: (2013)

Effect of lignosulfonate on ruminal disappearance of soybean dry matter and crude protein.
di: Yoon, R.H., et al.
Pubblicazione: (2014)

Processing and production of 'lemang' - a new technology
di: Samsudin Ahmad, et al.
Pubblicazione: (2013)

Component analyses and their implication on the breeding of soya bean (Glycine max (L.) Merr)
di: Ariyo, O.J.
Pubblicazione: (2014)

Advances in food engineering and physics research
di: Driscoll, R.H. (New South Wales Univ. (Australia). Dept. of Food Science and Technology)
Pubblicazione: (2013)

Isolation and characterization of amylase from Aspergillus flavus var. columnaris, a soy sauce koji mould
di: Dharmsthiti, S.C., et al.
Pubblicazione: (2013)

Green soyabean
di: Ibrahim Abdullah, et al.
Pubblicazione: (2013)

An inoculation technique to assess soybean plants for response to bacterial pustule
di: Hardaningsih, S. (Malang Research Inst. for Crops, Malang (Indonesia)), et al.
Pubblicazione: (2013)

Distribution and severity of soybean bacterial pustule in Thailand
di: Prathuangwong, S., et al.
Pubblicazione: (2013)

Process improvement for soybean protein-lipid film production
di: Yaakob Bin Che Man, et al.
Pubblicazione: (2013)

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

Growth of bifidobacteria in soy sauce supplemented with prebiotics
di: Shuhaimi M., et al.
Pubblicazione: (2015)

Dietary self-selection by laying hens offered choices of feed
di: Ramlah Hamid, et al.
Pubblicazione: (2013)

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