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Volumn 41, Issue 3-4, 1997, Pages 231-237

Effect of enzymes on the degree of maceration of soybean fermented by Rhizopus Strains

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EID: 21744448455 PISSN: 00236152 EISSN: None Source Type: Journal
DOI: 10.5109/24149 Document Type: Article

Times cited : (13)

References (13)

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5
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- Development of method for measuring the degree of maceration of soybean fermented with Rhizopus
- Manurukchinakorn, S. and Y. Fujio 1997 Development of method for measuring the degree of maceration of soybean fermented with Rhizopus. J. Fac. Agr., Kyushu Univ., 41: 105-115
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- Enzymatic maceration of vegetables with protopectinases
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- Effect of soy flour on amylograms
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- Effect of N-ethylmaleimide on the starch liquefying enzymes from soy flour
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- The changes of enzymatic activities and biochemical constituents during the fermentation of defatted soybean meal with Rhizopus thailandensis. II. Different fermentation conditions and the comparision of biochemical and Theological properties
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