Biochemical changes in soy sauce prepared with extruded and traditional raw materials

Food Research International

Volumn 31, Issue 6-7, 1998, Pages 487-492

  Chou, Cheng Chun ^a   Ling, Meei Yueh ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Amino acids; Extrusion; Protein utilization rate; Reducing sugars; Soy sauce

Indexed keywords

AMINO ACID ANALYSIS; FOOD ANALYSIS; NITROGEN; SOY SAUCE;

EID: 0032426744     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00017-4     Document Type: Article

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