Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Contenu en sucres totaux et libres dans des graines de soja locales. (qualité des graines de soja du Japon-Partie 18)TAIRA, H ; TANAKA, H ; SAITO, MNippon Shokuhin Kōgyō Gakkaishi, 1989, Vol.36 (12), p.968-980Tokyo: Nippon Shokuhin Kogyo GakkaiTexto completo disponível |
2 |
Material Type: Artigo
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Propriétés fonctionnelles d'imitation de fromage type Mozzarella contenant des protéines de soja et de caséineNISHIYA, T ; TATSUMI, K ; IDO, K ; TAMAKI, K ; HANAWA, NNippon Shokuhin Kōgyō Gakkaishi, 1989, Vol.36 (10), p.805-811Tokyo: Nippon Shokuhin Kogyo GakkaiTexto completo disponível |
3 |
Material Type: Artigo
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Préparation d'un produit imitant le fromage à partir de soja entier inoculé par Penicillium caseicolumMATSUOKA, H ; FUKE, YNippon Shokuhin Kōgyō Gakkaishi, 1988, Vol.35 (3), p.166-172Tokyo: Nippon Shokuhin Kogyo GakkaiTexto completo disponível |
4 |
Material Type: Artigo
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Filtration des résidus de sauce soja pasteurisée par des membranes d'ultrafiltration dynamique et des membranes d'ultrafiltration polymèresWATANABE, A ; ITO, H ; NAKAJIMA, M ; NABETANI, H ; OHTANI, T ; NAWA, YNippon Shokuhin Kōgyō Gakkaishi, 1990, Vol.37 (1), p.31-38Tokyo: Nippon Shokuhin Kogyo GakkaiTexto completo disponível |
5 |
Material Type: Artigo
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Valeur nutritive des protéines du Yu (surnageant du fait de soja coagulé) produit au cours de la fabrication du TofuOKUBO, K ; SONE, K ; KOSUGI, T ; HONMA, T ; ROKUKAWA, K ; YANO, ANippon Shokuhin Kōgyō Gakkaishi, 1990, Vol.37 (1), p.1-6Tokyo: Nippon Shokuhin Kogyo GakkaiTexto completo disponível |
6 |
Material Type: Artigo
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Dosage spectrophotométrique des groupements sulfhydryl dans le lait de soja au moyen de la 2-2 dithibis5 nitropyridineOBATA, A ; MATSUURA, M ; FUKUSHIMA, DNippon Shokuhin Kōgyō Gakkaishi, 1989, Vol.36 (9), p.707-711Tokyo: Nippon Shokuhin Kogyo GakkaiTexto completo disponível |
7 |
Material Type: Artigo
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High moisture extrusion with twin screw extruder, 2: Injection molding of soy proteinIsobe S ; Noguchi ANippon Shokuhin Kōgyō Gakkaishi, 1988, Vol.35Texto completo disponível |
8 |
Material Type: Artigo
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Hydrochloric acid extraction procedure for determination of inorganic components in food and its related materials, 3: Application of hydrochloric acid extraction procedure to determination of metal elements in soybean, green soybean and roasted soybean flour by atomic absorption spectrophotometrySuzuki, T ; Yasui, A ; Koizumi, H ; Tsutsumi, C. (National Food Research Inst., Yatabe, Ibaraki (Japan))Nippon Shokuhin Kōgyō Gakkaishi, 1987-03, Vol.34 (3)Texto completo disponível |
9 |
Material Type: Artigo
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Dietary fiber contents of soybean and soybean foodsTakeyama, E ; Fukushima, M ; Kawarada, A ; Okamoto, S. (Showa Women's Univ., Tokyo (Japan))Nippon Shokuhin Kōgyō Gakkaishi, 1986, Vol.33 (4)Texto completo disponível |
10 |
Material Type: Artigo
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Studies on soybean fermented foods, 1: Soybean glycoside compositions of various miso and effects of soybean saponin on the quality of misoKudou, S. (Kanesa Miso Co. Ltd., Aomori (Japan)) ; Uchida, T ; Ojima, S ; Okubo, K ; Fujinami, H ; Ebine, HNippon Shokuhin Kōgyō Gakkaishi, 1990-10, Vol.37 (10)Texto completo disponível |