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Products from soya beans [in Malaysia]

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Bibliografiska uppgifter
Huvudupphovsmän:	Yeoh, Q.L., Chuah, E.C., Hussin, Z. (MARDI, Serdang, Selangor (Malaysia). Bahagian Teknologi Makanan)
Materialtyp:	Journal Contribution
Språk:	English
Publicerad:	2013
Ämnen:	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
Länkar:	http://agris.upm.edu.my:8080/dspace/handle/0/2760
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

Liknande verk

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Green soyabean
av: Ibrahim Abdullah, et al.
Publicerad: (2013)

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

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

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

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

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

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

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