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Consistency, polysaccharidase activities and non-starch polysaccharides content of soya beans during tempe fermentation

1997

Reu, J.C. de | Linssen, V.A.J.M. | Rombouts, F.M. | Nout, M.J.R. (Wageningen Agricultural University, Department of Food Science, Bomenweg 2, 6703 HD Wageningen (Netherlands))

AGROVOC Keywords
alimentos derivados de la soja alimentos fermentados arabinosa arabinose consistance consistencia consistency enzimas enzyme enzymes fermentation fermented foods fucosa fucose galactosa galactose glucosa glucose glucosidasa glucosidase glucosidases mannose manosa oligosaccharide oligosaccharides pectinas pectine pectins polyholoside polysaccharides production rhizopus oligosporus soja soybeans soyfoods sucre acide sugar acids tempeh uronic acids xilosa xylose
Bibliographic information
Volume 73 Issue 3
Pagination
pp. 357-363
Other Subjects
Azucares acidos; Oligosacaridos; Fermentacion; Polisacaridos; Aliment fermente; Aliment a base de soja pour homme; Produccion
Language
English
Note
20 ref.
1997-08-15
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