A Novel fermented food product prepared from soybean protein-calcium-gel with monascus fungus: Changes in protein and nitrogen compounds during fermentation

Food Science and Technology Research

Volumn 15, Issue 3, 2009, Pages 325-330

  Yasuda, Masaaki ^a   Morikawa, Seiji ^a   Sakaguchi, Maki ^a   Yasuda, Shin ^b  

^a UNIVERSITY OF THE RYUKYUS   (Japan)

^b TOKAI UNIVERSITY   (Japan)

Author keywords

Fermented soybean protein food; Monascus fungus; Red koji; Soybean cheese; Soybean protein calcium gel; Tofuyo

Indexed keywords

FUNGI; GLYCINE MAX; MONASCUS;

EID: 67650883246     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.15.325     Document Type: Article

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