Fibrinolytic activity of okara fermented by Bacillus subtilis (The utility of okara, a by-product of the soybean processing industry part II)

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 45, Issue 2, 1998, Pages 100-107

  Miyamura, Hidehiro ^a   Takenaka, Yoko ^b   Takenaka, Tetsuo ^a  

^a TAMAGAWA UNIVERSITY   (Japan)

^b T and T Food Institute   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 18944372330     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.45.100     Document Type: Article

References (11)

1. SUMI, H., HAMADA, H., TSUSHIMA, H., MIHARA, H. and MURAKI, H. : Experientia, 43, 1110 (1987).
2. ASTRUP, T. and MULLERTZ, S. : Archs. Biochem. Biophys., 40, 346 (1952).
3. LAEMMLI, U.K. : Nature, 227, 680 (1970).
4. New Food Industry, 36, 29 (1994).