NUTRITIVE VALUE AND WHOLESOMENESS OF FERMENTED FOODS

被引：47

作者：

VANVEEN, AG

STEINKRA.KH

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1970年 / 18卷 / 04期

关键词：

D O I：

10.1021/jf60170a038

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：576 / +

页数：1

共 18 条

[1]

DJIEN KO SWAN, 1961, SOYBEAN DIG, V22, P14

[2] STUDIES ON UTILIZATION OF TEMPEH PROTEIN BY WEANLING RATS [J].

HACKLER, LR ;

STEINKRAUS, KH ;

VANBUREN, JP ;

HAND, DB .

JOURNAL OF NUTRITION, 1964, 82 (04) :452-+

[3] ROLE OF LEUCONOSTOC MESENTEROIDES IN LEAVENING BATTER OF IDLI A FERMENTED FOOD OF INDIA [J].

MUKHERJE.SK ;

ALBURY, MN ;

PEDERSON, CS ;

VANVEEN, AG ;

STEINKRA.KH .

APPLIED MICROBIOLOGY, 1965, 13 (02) :227-&

[4] STUDIES ON NUTRITIONAL VALUE OF TEMPEH [J].

MURATA, K ;

IKEHATA, H ;

MIYAMOTO, T .

JOURNAL OF FOOD SCIENCE, 1967, 32 (05) :580-+

[5] CHEMICAL AND BIOLOGICAL EVALUATION OF EFFECTS OF FERMENTATION ON NUTRITIVE VALUE OF FOODS PREPARED FROM RICE AND GRAMS [J].

RAJALAKSHMI, R ;

VANAJA, K .

BRITISH JOURNAL OF NUTRITION, 1967, 21 (02) :467-+

[6] CHANGES IN SOME B VITAMINS DURING MOLDING OF SOYBEANS BY RHIZOPUS ORYZAE IN PRODUCTION OF TEMPEH KEDELEE [J].

ROELOFSEN, PA ;

TALENS, A .

JOURNAL OF FOOD SCIENCE, 1964, 29 (02) :224-+

[7]

STEINKRAUS K. H., 1967, FOOD TECHNOL, V21, P110

[8]

STEINKRAUS K. H., 1960, FOOD RES, V25, P777, DOI 10.1111/j.1365-2621.1960.tb00026.x

[9]

STEINKRAUS KH, 1961, SEP P C SOYB PROD PR, P75

[10]

TAN TH, 1967, PHILIPP AGR, P626

← 1 2 →