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Volumn 36, Issue 5, 1999, Pages 475-478

Development of Pulverised Starter for Kinema Production

Author keywords

Bacillus subtilis KK2:B10; Kinema; Pulverised starter; Soybean extract broth

Indexed keywords


EID: 0009567494     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (25)

References (15)
  • 1
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    • AOAC (1990) Official Methods of Analysis, 15th edn. Association of Official Analytical Chemists, Virginia, USA
    • (1990) Official Methods of Analysis, 15th Edn.
  • 2
    • 0348081448 scopus 로고
    • Indian Standard Guide for Sensory Evaluation of Foods. Part II
    • IS:6273. Indian Standards Institution, New Delhi
    • IS (1971) Indian Standard Guide for Sensory Evaluation of Foods. Part II. Methods and Evaluation Cards, IS:6273. Indian Standards Institution, New Delhi
    • (1971) Methods and Evaluation Cards
  • 3
    • 0013535491 scopus 로고    scopus 로고
    • Natto, kinema and thua-nao : Traditional non-salted fermented soybean foods in Asia
    • Nikkuni S (1997) Natto, kinema and thua-nao : traditional non-salted fermented soybean foods in Asia. Farming Japan 31(4): 27-36
    • (1997) Farming Japan , vol.31 , Issue.4 , pp. 27-36
    • Nikkuni, S.1
  • 5
    • 0028042603 scopus 로고
    • The influence of process variables and inoculum composition on the sensory quality of kinema
    • Sarkar PK, Tamang JP (1994) The influence of process variables and inoculum composition on the sensory quality of kinema. Food Microbiol 11: 317-325
    • (1994) Food Microbiol , vol.11 , pp. 317-325
    • Sarkar, P.K.1    Tamang, J.P.2
  • 6
    • 0027950231 scopus 로고
    • Kinema -a traditional soybean fermented food : Proximate composition and microflora
    • Sarkar PK, Tamang JP, Cook PE, Owens JD (1994) Kinema -a traditional soybean fermented food : proximate composition and microflora. Food Microbiol 11:47-55
    • (1994) Food Microbiol , vol.11 , pp. 47-55
    • Sarkar, P.K.1    Tamang, J.P.2    Cook, P.E.3    Owens, J.D.4
  • 11
    • 0346190153 scopus 로고    scopus 로고
    • Indigenous fermented foods of the Sikkim Himalaya: Socio-economical prospective
    • Rai SC, Sundriyal RC, Sharma, E (eds) Sikkim Science Society-Bishen Singh Mahendra Pal Singh, Dehra Dun
    • Tamang JP (1998) Indigenous fermented foods of the Sikkim Himalaya: socio-economical prospective. In: Rai SC, Sundriyal RC, Sharma, E (eds) Sikkim Perspectives for Planning and Development, Sikkim Science Society-Bishen Singh Mahendra Pal Singh, Dehra Dun, pp 513-523
    • (1998) Sikkim Perspectives for Planning and Development , pp. 513-523
    • Tamang, J.P.1
  • 12
    • 0030454396 scopus 로고    scopus 로고
    • Selection of starter culture for production of kinema, a fermented soybean food of the Himalaya
    • Tamang JP, Nikkuni, S (1996) Selection of starter culture for production of kinema, a fermented soybean food of the Himalaya. World J Microbiol Biotechnol 12: 629-635
    • (1996) World J Microbiol Biotechnol , vol.12 , pp. 629-635
    • Tamang, J.P.1    Nikkuni, S.2
  • 13
    • 0032436857 scopus 로고    scopus 로고
    • Effect of temperatures during pure culture fermentation of kinema
    • Tamang JP, Nikkuni, S (1998) Effect of temperatures during pure culture fermentation of kinema. World J Microbiol Biotechnol 14: 847-850
    • (1998) World J Microbiol Biotechnol , vol.14 , pp. 847-850
    • Tamang, J.P.1    Nikkuni, S.2
  • 14
    • 84986841350 scopus 로고
    • Traditional fermented foods and beverages of Darjeeling hills and Sikkim - A review
    • Tamang JP, Sarkar PK, Hesseltine CW (1988) Traditional fermented foods and beverages of Darjeeling hills and Sikkim - A review. J Sci Food Agric 44: 375-385
    • (1988) J Sci Food Agric , vol.44 , pp. 375-385
    • Tamang, J.P.1    Sarkar, P.K.2    Hesseltine, C.W.3
  • 15
    • 0007869879 scopus 로고    scopus 로고
    • Consumption pattern of traditional fermented foods in the Sikkim Himalayas
    • Yonzan H, Tamang JP (1998) Consumption pattern of traditional fermented foods in the Sikkim Himalayas. J Hill Research 11(1) : 112-115
    • (1998) J Hill Research , vol.11 , Issue.1 , pp. 112-115
    • Yonzan, H.1    Tamang, J.P.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.