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Author Charoenthamawat, Pornthip
Alternative Author Kasetsart University
TitleFermented soy food products/Pornthip Charoenthamawat
ImprintBangkok : The Institute, 1997
Call# ifrpd T970171

CALL # Volume Number Month Year Barcode Status

JournalTraining course on agricultural products processing and quality control, 1 July-10 October 1997 for participants from Ministry of Education and Culture, Indonesia / Institute of Food Research and Product Development, Kasetsart University
AbstractFresh soybean and soy products are utilized for various kinds of food. To process these products, fermentation is carried out directly on cooked soybeans with a selected organisms under specific conditions. Aspergillus oryzae or A. soyae, Actinomucor elegans, and Rhizopus oligosporus are used for soysauce, soy curd and tempeh respectively.
Descript1 v. (various pagings): ill ; 8 p.
Subjectfermented soy product