Physical and Chemical Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared Using Aspergillus oryzae and Rhizopus oligosporus
- 1 March 1982
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 47 (2) , 523-529
- https://doi.org/10.1111/j.1365-2621.1982.tb10116.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Microbial Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared using Aspergillus oryzae and Rhizopus oligosporusJournal of Food Science, 1982
- FUNCTIONAL PROPERTY CHANGES RESULTING FROM FUNGAL FERMENTATION OF PEANUT FLOURJournal of Food Science, 1975
- .alpha.-Galactosidase activity of fungi on intestinal gas-forming peanut oligosaccharidesJournal of Agricultural and Food Chemistry, 1974
- Changes in the lipid content of fermented peanutsJournal of Agricultural and Food Chemistry, 1974
- Fatty Acids of Channel Catfish (Ictalurus punctatus)Journal of the Fisheries Research Board of Canada, 1972
- Studies on the Nutritional Value of TempehJournal of Food Science, 1967
- Traditional fermented foodsBiotechnology & Bioengineering, 1967
- A Millennium of Fungi, Food, and FermentationMycologia, 1965
- Miso fermentationEconomic Botany, 1962
- Changes in Soybean Lipids During Tempeh Fermentationa,bJournal of Food Science, 1961