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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
195
solid-state fermented soybean
Lu, J.M., Yu, R.C., and Chou, C.C. (1996). Purification and some properties
of glutaminase from Actinomucor taiwanensis, starter of sufu. Journal of the
Science of Food and Agriculture. 70(4), 509–514.
Messens, W., Dewettinck, K., and Huyghebaert, A. (1999). Transport of
sodium chloride and water in Gouda cheese as affected by high- pressure
brining. International Dairy Journal. 9(8), 569–576.
Molzuddin, S., Johnson, L.D., and Wilson, L.A. (1999). Rapid method for
determining optimum coagulant concentration in tofu manufacture.
Journal of Food Science. 64(4), 684–687.
Monteiro, S.C., Mattos, C.B., Scherer, E.B.S., and Wyse, A.T.S. (2007).
Supplementation with vitamins E plus C or soy isoflavones in ovariecto-
mized ...
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Publisher Resources

ISBN: 9781439844960