Manufacture of a New Cheese Using Soy and Adzuki Bean Broths
نویسندگان
چکیده
منابع مشابه
Control of volunteer adzuki bean in soybean
The objective of this research was to evaluate the efficacy of various pre-emergence (PRE) and post-emergence (POST) herbicides for the control of volunteer adzuki bean (Vigna angularis (Willd.) Ohwi & Ohashi) in soybean (Glycine max L.). Trials were conducted at two locations in 2005, 2006, 2007, and 2009. Experiments were arranged in a randomized complete block design with either five PRE or ...
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Cheese is the most complex of the dairy products, involving chemical, biochemical and microbiological processes. The steps in all cheesemaking include milk acidification, milk coagulation, whey removal, packaging and storage. Most cheesemaking also includes heating the cheese curd and salting the curd. Even slight changes in these processes can lead to significant differences in the final chees...
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چکیده ندارد.
15 صفحه اولMixed cultures in the manufacture of cheese.
Bull, A. T. (1980) in Contemporary Microbial Ecology (Ellwood, D. C., Latham, M. J., Hedger, J. N., Lynch, J. M. & Slater, J. H., eds.), pp. 107-136, Academic Press, London Bull, A. T. & Slater, J. H. (1982) in Microbial Interactwns and Communities (Bull, A. T. & Slater, J. H., eds.), vol. 1, pp. 1-12, Academic Press, London Cain, R. B. (1981) in Microbial Degradation of Xenobwtics and Recalcit...
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Soybeans are a traditional food in eastern Asia, particularly in Japan and China. They were eaten in 100 BC in China. The beans can be processed into Tofu, soy milk, fermented seasonings, soy sauce or Miso paste, and Natto and green beans. Soybeans have rich nutrition, protein lipid, and other functional substances such as isoflavones. However, soybeans are difficult to process for use as food ...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 2017
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.64.157