Found: 6
Select item for more details and to access through your institution.
Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation.
- Published in:
- Food Science & Biotechnology, 2019, v. 28, n. 6, p. 1747, doi. 10.1007/s10068-019-00602-y
- By:
- Publication type:
- Article
Evaluation of a Malaysian soy sauce <italic>koji</italic> strain <italic>Aspergillus oryzae</italic> NSK for γ-aminobutyric acid (GABA) production using different native sugars.
- Published in:
- Food Science & Biotechnology, 2018, v. 27, n. 2, p. 479, doi. 10.1007/s10068-017-0289-6
- By:
- Publication type:
- Article
THE EFFECT OF HEAT TREATMENT AND SONICATION ON PHYSICOCHEMICAL AND COLOUR ATTRIBUTES OF YELLOW SUGARCANE JUICE.
- Published in:
- Malaysian Applied Biology, 2018, v. 47, n. 5, p. 129
- By:
- Publication type:
- Article
Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type.
- Published in:
- Journal of Food Science & Technology, 2024, v. 61, n. 9, p. 1701, doi. 10.1007/s13197-024-05941-1
- By:
- Publication type:
- Article
Mycoprotein as a meat substitute: production, functional properties, and current challenges‐a review.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 1, p. 522, doi. 10.1111/ijfs.16791
- By:
- Publication type:
- Article
Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries.
- Published in:
- Foods, 2023, v. 12, n. 7, p. 1406, doi. 10.3390/foods12071406
- By:
- Publication type:
- Article