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Journal of Food Science and Technology

Volumn 38, Issue 5, 2001, Pages 467-470

Composition and functional properties of fermented soybean flour (kinema)

(2) Shrestha, A K a Noomhorm, A a

a UNIVERSITY OF NEW SOUTH WALES (Australia)

Author keywords

Bacillus fermentation; Functional properties; Kinema; Proximate analysis; Soybean; Soyflours

Indexed keywords

DENSITY (SPECIFIC GRAVITY); FATTY ACIDS; FERMENTATION; PARTICLE SIZE ANALYSIS; SUGAR (SUCROSE); VISCOSITY;

SOYBEAN FLOUR;

PROTEINS;

EID: 0035439543 PISSN: 00221155 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (11)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.