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Volumn 22, Issue 5, 1998, Pages 419-432

Preparation of an imitation soy sauce from hydrolyzed dried yeast Candida utilis

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALIA; CANDIDA; GLYCINE MAX; PICHIA JADINII;

EID: 0032264185     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1998.tb00360.x     Document Type: Article
Times cited : (7)

References (18)
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  • 6
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    • Non-enzymic browning of soy sauce. Use of ion exchange resins to identify types of compounds involved in oxidative browning
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  • 7
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    • How are soybeans fermented to make soy sauce and why it is salty?
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  • 8
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    • Preparation of imitation sauce from an enzymatic hydrolysate of cod skin gelatin
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  • 9
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  • 10
    • 21844499463 scopus 로고
    • Protein hydrolysates - The key to meat flavouring systems
    • LIESKE, B. and KONRAD, G. 1994. Protein hydrolysates - the key to meat flavouring systems. Food Rev. Int. 10, 287-312.
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  • 11
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    • Industrial production of soy sauce
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    • Relationship between the method of obtention and the structural and functional properties of soy protein isolates. 1. Structural and hydration properties
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  • 14
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    • Relationship between the method of obtention and the structural and functional properties of soy protein isolates. 2. Surface properties
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.