DEVELOPMENT OF A FERMENTATION PROCEDURE TO PRODUCE A TEMPE-RELATED FOOD USING COMMON BEANS AS SUBSTRATE

被引：13

作者：

PAREDESLOPEZ, O ^{[1
]}

HARRY, GI ^{[1
]}

MONTESRIVERA, R ^{[1
]}

机构：

[1] INIFAP, CTR INVEST AGR EL BAJIO, CELAYA, GUANAJUATO, MEXICO

来源：

BIOTECHNOLOGY LETTERS | 1987年 / 9卷 / 05期

关键词：

D O I：

10.1007/BF01025799

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：333 / 338

页数：6

共 19 条

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[12]

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[13] TEMPEH OIL - ANTIOXIDANT [J].

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[14]

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[15]

STEINKRAUS KH, 1983, HDB INDIGENOUS FERME, V9, P4

[16] REDUCTION IN PHYTIC ACID LEVELS IN SOYBEANS DURING TEMPEH PRODUCTION, STORAGE AND FRYING [J].

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JOURNAL OF FOOD SCIENCE, 1985, 50 (01) :260-&

[17] CHANGES IN SOYBEAN LIPIDS DURING TEMPEH FERMENTATION [J].

WAGENKNECHT, A ;

STEINKRAUS, KH ;

MATTICK, LR ;

HAND, DB ;

LEWIN, LM .

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[18]

WANG HL, 1981, FOOD TECHNOL-CHICAGO, V35, P79

[19]

1984, APPROVED METHODS

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