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Journal of the Faculty of Agriculture, Kyushu University
Volumn 41, Issue 3-4, 1997, Pages 223-230
Development of method for measuring the degree of maceration of soybean fermented with Rhizopus
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EID: 21744453422     PISSN: 00236152     EISSN: None     Source Type: Journal    
DOI: 10.5109/24148     Document Type: Article
Times cited : (4)
References (12)
  • 2
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    • Texture profiling of ripening pears
    • Bourne, M. C. 1968 Texture profiling of ripening pears. J. Food Science, 32: 223-226
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    • Bourne, M.C.1
  • 3
    • 84981380747 scopus 로고
    • Some experiences with the General Foods Texturometer
    • Brennan, J. G., R. Jowitt and O. A. Mughsi 1970 Some experiences with the General Foods Texturometer. J. Texture Studies, 1: 167-184
    • (1970) J. Texture Studies , vol.1 , pp. 167-184
    • Brennan, J.G.1    Jowitt, R.2    Mughsi, O.A.3
  • 4
    • 84981849482 scopus 로고
    • The Texturometer- A new instrument for objective texture measurement
    • Friedman, H. H., J. C. Whitney and A. S. Szczesniak 1963 The Texturometer- a new instrument for objective texture measurement. J. Food Science, 28: 390-396
    • (1963) J. Food Science , vol.28 , pp. 390-396
    • Friedman, H.H.1    Whitney, J.C.2    Szczesniak, A.S.3
  • 5
    • 76549187540 scopus 로고
    • A millennium of fungi, food, and fermentation
    • Hesseltine, C. W. 1965 A millennium of fungi, food, and fermentation. Mycologia, 57: 149-194
    • (1965) Mycologia , vol.57 , pp. 149-194
    • Hesseltine, C.W.1
  • 7
    • 84981477814 scopus 로고
    • Textural properties of dehydrated foods. Relationship with the thermodynamics of water vapor sorption
    • Kapsalis, J. G., B. Drake and B. Johannsen 1970 Textural properties of dehydrated foods. Relationship with the thermodynamics of water vapor sorption. J. Tetxure Studies, 1: 285-308
    • (1970) J. Tetxure Studies , vol.1 , pp. 285-308
    • Kapsalis, J.G.1    Drake, B.2    Johannsen, B.3
  • 8
    • 84987368303 scopus 로고
    • A research note: Puncture testing method for monitoring solid substrate fermentation
    • Kronenberg, J. H. and D. Y. Hang 1985 A research note: Puncture testing method for monitoring solid substrate fermentation. J. Food Science, 50: 539-540
    • (1985) J. Food Science , vol.50 , pp. 539-540
    • Kronenberg, J.H.1    Hang, D.Y.2
  • 9
    • 0025017940 scopus 로고
    • Recent developments in tempeh research
    • Nout, M. J. R. and F. M. Rombouts 1990 Recent developments in tempeh research. J. Appl. Bacteriol, 69: 609-633
    • (1990) J. Appl. Bacteriol , vol.69 , pp. 609-633
    • Nout, M.J.R.1    Rombouts, F.M.2
  • 10
    • 0024639588 scopus 로고
    • The mechanical sensitivity of soft compressible testing machines
    • Peleg, M. and O. H. Campanella 1989 The mechanical sensitivity of soft compressible testing machines. J. Rheology, 33: 455-467
    • (1989) J. Rheology , vol.33 , pp. 455-467
    • Peleg, M.1    Campanella, O.H.2
  • 11
    • 0022846808 scopus 로고
    • Fermented foods, feeds, and beverages
    • Steinkraus, K. H. 1986 Fermented foods, feeds, and beverages. Biotechnol Advances, 4: 219-243
    • (1986) Biotechnol Advances , vol.4 , pp. 219-243
    • Steinkraus, K.H.1
  • 12
    • 84981864068 scopus 로고
    • Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation
    • Szczesniak, A. S., M. A. Brandt and H. H. Friedman 1963 Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation. J. Food Science, 28: 397-403
    • (1963) J. Food Science , vol.28 , pp. 397-403
    • Szczesniak, A.S.1    Brandt, M.A.2    Friedman, H.H.3

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.