Biochemical, textural and microstructural changes in whole-soya bean cotyledon sufu during fermentation

International Journal of Food Science and Technology

Volumn 49, Issue 8, 2014, Pages 1834-1841

  Xia, Xuejuan ^a,b   Li, Guannan ^a   Zheng, Jiong ^a,b   Ran, Chunxia ^a,b   Kan, Jianquan ^a,b  

^a SOUTHWEST UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Biochemical changes; Fermentation; Microstructure; Textural; Whole soya bean cotyledon sufu

Indexed keywords

FERMENTATION; FLAVONOIDS; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY;

BIOCHEMICAL CHANGES; ENVIRONMENTAL PROBLEMS; INDUSTRIAL PRODUCTION; MICROSTRUCTURAL CHANGES; PROCESSING METHOD; TEXTURAL; TRADITIONAL PROCESSING; WHOLE-SOYA BEAN COTYLEDON SUFU;

OILSEEDS;

ACTINOMUCOR ELEGANS; GLYCINE MAX;

EID: 84904381396     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12492     Document Type: Article

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