Quality of Dry Desalted Lees of Soy-Sauce from Whole Soy-Beans
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چکیده
منابع مشابه
The development of soy sauce from organic soy bean
Soy sauce with a high salt liquid-state fermentation process was prepared by using organic soy beans as raw material. Beidahuang organic soy bean was selected among different raw materials. Here, the best technique was determined. Firstly, the organic soy beans were soaked for 7 hours under 121°C , steamed for 15 min and mixed with the fried wheat (5:5, w/w). After inoculated with Aspergillus o...
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This study tried to develop Siraegi by boiling it down in soy seasoning sauce with excellent sensory attributes and evaluate the quality characteristics in order to enhance the value of traditional agricultural products, dried radish leaves. Sugar content of the seasoning sauce were finally established at 30% (w/v) compared with the starch syrup, which was added to the sauce through sensory eva...
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To cite: Iriyama H, Kato M, Nogami M, et al. BMJ Case Rep Published online: [please include Day Month Year] doi:10.1136/bcr-2014207677 DESCRIPTION We present the case of an 89-year-old tiny woman who presented with a 2-day history of fever. Her medical history included gallbladder stones, hypertension, osteoporosis, rheumatoid arthritis and dementia. Vital signs showed an elevated temperature o...
متن کاملIron absorption from fish sauce and soy sauce fortified with sodium iron EDTA.
BACKGROUND Fish sauce and soy sauce have been suggested as food vehicles for iron fortification in Asia. NaFeEDTA is a potentially useful fortificant because it can be added to these condiments without causing precipitation during storage. OBJECTIVES The objectives were to evaluate iron absorption from NaFeEDTA-fortified fish sauce and soy sauce against a reference fortificant (FeSO(4)), to c...
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ژورنال
عنوان ژورنال: Journal of the Japan Society of Waste Management Experts
سال: 2001
ISSN: 1883-1648,1883-163X
DOI: 10.3985/jswme.12.26