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Refinado por: Nome da Publicação: Nippon Shokuhin Kōgyō Gakkaishi remover
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High moisture extrusion with twin screw extruder, 2: Injection molding of soy protein
High moisture extrusion with twin screw extruder, 2: Injection molding of soy protein
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High moisture extrusion with twin screw extruder, 2: Injection molding of soy protein

Isobe S ; Noguchi A

Nippon Shokuhin Kōgyō Gakkaishi, 1988, Vol.35

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2
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 spectrophotometry
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 spectrophotometry
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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 spectrophotometry

Suzuki, T ; Yasui, A ; Koizumi, H ; Tsutsumi, C. (National Food Research Inst., Yatabe, Ibaraki (Japan))

Nippon Shokuhin Kōgyō Gakkaishi, 1987-03, Vol.34 (3)

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3
Dietary fiber contents of soybean and soybean foods
Dietary fiber contents of soybean and soybean foods
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Dietary fiber contents of soybean and soybean foods

Takeyama, E ; Fukushima, M ; Kawarada, A ; Okamoto, S. (Showa Women's Univ., Tokyo (Japan))

Nippon Shokuhin Kōgyō Gakkaishi, 1986, Vol.33 (4)

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4
Studies on soybean fermented foods, 1: Soybean glycoside compositions of various miso and effects of soybean saponin on the quality of miso
Studies on soybean fermented foods, 1: Soybean glycoside compositions of various miso and effects of soybean saponin on the quality of miso
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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 miso

Kudou, S. (Kanesa Miso Co. Ltd., Aomori (Japan)) ; Uchida, T ; Ojima, S ; Okubo, K ; Fujinami, H ; Ebine, H

Nippon Shokuhin Kōgyō Gakkaishi, 1990-10, Vol.37 (10)

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5
Estimation of soybean lipoxygenase activity by measurement of chemiluminescence
Estimation of soybean lipoxygenase activity by measurement of chemiluminescence
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Estimation of soybean lipoxygenase activity by measurement of chemiluminescence

Usuki R ; Ogawa M ; Kaneda T

Nippon Shokuhin Kōgyō Gakkaishi, 1987, Vol.34

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6
Studies on soybean protein digestion during miso fermentation, 2: Effect of soybean cooking condition on SDS-PAGE pattern of water-insoluble proteins of miso
Studies on soybean protein digestion during miso fermentation, 2: Effect of soybean cooking condition on SDS-PAGE pattern of water-insoluble proteins of miso
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Studies on soybean protein digestion during miso fermentation, 2: Effect of soybean cooking condition on SDS-PAGE pattern of water-insoluble proteins of miso

Nikkuni S ; Okada N ; Itoh H

Nippon Shokuhin Kōgyō Gakkaishi, 1987, Vol.34

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7
Studies on the utilization of processed soybean polysaccharide for foods, 1: Functional properties of processed soybean polysaccharide
Studies on the utilization of processed soybean polysaccharide for foods, 1: Functional properties of processed soybean polysaccharide
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Studies on the utilization of processed soybean polysaccharide for foods, 1: Functional properties of processed soybean polysaccharide

Nakao, Y. (Takeda Chemical Industries Ltd., Osaka (Japan)) ; Yada, H

Nippon Shokuhin Kōgyō Gakkaishi, 1984-05, Vol.31 (5)

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8
Studies on the utilization of processed soybean polysaccharide for foods, 2: Utilization of processed soybean polysaccharide for cooked food products
Studies on the utilization of processed soybean polysaccharide for foods, 2: Utilization of processed soybean polysaccharide for cooked food products
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Studies on the utilization of processed soybean polysaccharide for foods, 2: Utilization of processed soybean polysaccharide for cooked food products

Nakao, Y. (Takeda Chemical Industries Ltd., Osaka (Japan)) ; Yada, H

Nippon Shokuhin Kōgyō Gakkaishi, 1984-05, Vol.31 (5)

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9
Changes of chemical composition of Tempe during fermentation
Changes of chemical composition of Tempe during fermentation
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Changes of chemical composition of Tempe during fermentation

Matsumoto, I. (Niigata-ken. Food Research Inst., Kamo (Japan)) ; Imai, S

Nippon Shokuhin Kōgyō Gakkaishi, 1990-02, Vol.37 (2)

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10
Studies on soybean trypsin inhibitor, 3: Effects of heat treatment on the affinity of soybean trypsin inhibitor for trypsin
Studies on soybean trypsin inhibitor, 3: Effects of heat treatment on the affinity of soybean trypsin inhibitor for trypsin
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Studies on soybean trypsin inhibitor, 3: Effects of heat treatment on the affinity of soybean trypsin inhibitor for trypsin

Tanahashi, K. (Tokyo Univ. of Agriculture (Japan)) ; Takano, K ; Matsumoto, S ; Kamoi, I ; Obara, T

Nippon Shokuhin Kōgyō Gakkaishi, 1988-08, Vol.35 (8)

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