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J-GLOBAL ID：200902153355972510   Reference number：97A0879125

Preparation and Components of Okara-ontjom, a Traditional Indonesian Fermented Food.

おからオンチョムの調製法と成分特性
Author (1)：
MATSUO MASAKO

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(岐阜女大)

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Material：
日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)

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Volume： 44  Issue： 9  Page： 632-639  Publication year： Sep. 1997 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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tofu refuse

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Indonesia

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General 
(FK04010W)

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Reference (15)：
  • 科学技術庁資源調査会. 四訂食品成分表. 1996, 108
  • HO, C. C. Abstracts of Fifth International Fermentation Symposium. 1976, 36
  • SHURTLEFF, W. The Book of Tempeh, Harper and Row. 1979, 205
  • 野白喜久雄. 醸造の事典. 1988, 546
  • 大内弘造. 醸協. 1967, 62, 1029
ｍore...
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おから

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調製法

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