Inoculum preparation for tempe and soysauce fermentation

af Hartadi, S. (Gadjah Mada University, Yogyakarta (Indonesia). Department of Microbiology)
Udgivet 2013

Effect of preheating of soy milk on the formation and stability of soybean protein-lipid film

af Soleha Ishak, Mamat Shafie Embong, Liew, S.K. (Kebangsaan Malaysia, Univ., Bangi, Selangor. Fakulti Sains Hayat)
Udgivet 2013

Starter culture production for soya sauce fermentation

af Yeoh, Q.L. (MARDI, Selangor (Malaysia). Food Technology Research Centre)
Udgivet 2013

The attitudes of Malaysians towards soybean products

af Yeo, P. S . (Mara Inst. of Technology, Shah Alam, Selangor (Malaysia))
Udgivet 2013

Characteristics of Aspergillus from koji phase of soy sauce fermentation [Peninsular Malaysia]

af Ten, S.K., Ho, C.C. (Universiti Malaya, Kuala Lumpur (Malaysia). Jabatan Genetik dan Sel Biologi)
Udgivet 2013

Research on the use of chemicals on kueh teow

af Mohamad Ghazali Harun, Mohd Isa Khamis, Mohd Khalid Sabran
Udgivet 2013

The use of soy milk in the preparation of corn starch pudding

af Soleha Ishak, Aminah Abdullah (Kebangsaan Malaysia Univ., Bangi, Selangor. Jabatan Sains Makanan dan Pemakanan)
Udgivet 2013

Incorporation of lupin in soybean curd production

af Hung, T.V., Kyle, W.S.A., Yu, R.S.-T. (Department of Agriculture and Rural Affairs, Victoria (Australia). Protein Science Section)
Udgivet 2013

Characterisation of yeasts and bacteria in lupin-soy sauce fermentation

af Hung, T.V., Drew, P.G., Black, R. (Food Research Inst., Werribee (Australia). Dept. of Food and Agriculture), Jiang, H.H.
Udgivet 2013

Effect of preheating of soy milk on the formation and stability of soybean protein-lipid film

af Soleha Ishak, Shafie Embong, Keong, L.S. (Kebangsaan Malaysia, Univ., Bangi, Selangor Darul Ehsan (Malaysia). Fakulti Sains Hayat)
Udgivet 2013

Isolation and characterization of proteases from Asperigillus flavus var. co lumnaris [in Thailand]

af Attawut Impoolsup, Flegel, T.W., Bhumiratana, A. (Mahidol University, Bangkok (Thailand). Department of Microbiology)
Udgivet 2013

Studies on solid substrate fermentation in Singapore

af Chan, C.C.T. (Department of Scientific Services, Singapore)
Udgivet 2013

A simple preservation system for extending the shelf-life of tofu [soyfoods]

af Lim, B.T., Foo, M.K.
Udgivet 2013

Analysis of phytic acid content of a variety of local foods and drinks

af Ngoh, M.H., Eng, N.H., Chun, F.Y., Low, B.L., Mohd Isa Khamis, Ghazali Harun (Kebangsaan Malaysia Univ., Bangi, Selangor. Jabatan Kimia)
Udgivet 2013

Products from soya beans [in Malaysia]

af Yeoh, Q.L., Chuah, E.C., Hussin, Z. (MARDI, Serdang, Selangor (Malaysia). Bahagian Teknologi Makanan)
Udgivet 2013

Technological innovations in Shoyu industry - the Japanese experience

af Yokotsuka, T. (Kikkoman Corp., Nodashi, Chibaken (Japan))
Udgivet 2013

Process development for traditional foods

af Gimre, M.K. (Alfa-Laval South East Asia Pte. Ltd., Singapore. Research and Development Centre)
Udgivet 2013

Composition of Leucaena tempe

af Komari (Nutrition Research and Development Centre, Bogor (Indonesia))
Udgivet 2013

Ultrafiltration of soymilk: the removal of undesirable components in soybean water extract

af Ang, H.G., Kwik, W. L ., Theng, C.Y. (National University of Singapore. Dept. of Chemistry)
Udgivet 2013

Determination of calcium in foods by the atomic absorption spectrophotometric and titrimetric methods

af Tee, E.S., Khor, S.C., Siti Mizura Shahid (Institute of Medical Research, Kuala Lumpur (Malaysia). Division of Human Nutrition)
Udgivet 2013