Physicochemical and functional properties of roasted soybean flour, barley, and carrot juice mixture fermented by solid-state fermentation using Bacillus subtilis HA

Food Science and Biotechnology

Volumn 20, Issue 6, 2011, Pages 1509-1515

  Son, Se Jin ^a   Lee, Sam Pin ^a  

^a Keimyung University   (South Korea)

Author keywords

Bacillus spp.; barley; carrot juice; fibrinolytic activity; roasted soybean

Indexed keywords

BACILLUS SPP; BARLEY; CARROT JUICE; FIBRINOLYTIC ACTIVITY; ROASTED SOYBEAN;

AMINO ACIDS; BACILLI; BACTERIOLOGY; BIOACTIVITY; CALCINATION; MIXTURES;

FERMENTATION;

BACILLUS SUBTILIS; DAUCUS CAROTA; GLYCINE MAX; HORDEUM;

EID: 84862915278     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0209-0     Document Type: Article

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