Preparation and components of Okara-ontjom, a traditional Indonesian fermented food

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 44, Issue 9, 1997, Pages 632-639

  Matsuo, Masako ^a  

^a GIFU WOMEN S UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0005874183     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.44.632     Document Type: Article

References (15)

1. Ho, C. C. : Abstracts of Fifth International Fermentation Symposium, Berlin, 1976, p. 36.
2. SHURTLEFF, W. and AOYAGI, A. : The Book of Tempeh, Harper and Row, New York, 1979, p. 205.
3. STEINKRAUS, K. H. : Food Technology. 119, 1301 (1965).
4. BEUCHAT, L. R. and WORTHINGTON, R. E. : J. Agri., Food Chem. : 22, 509 (1974).