Proj
J-GLOBAL ID:200904007054713553  Research Project code:9800011385 Update date:Apr. 21, 1994

Development of foods processing for the best use of physiological function components of green soybeen strains grown in Hyogo Prefecture

地域特産青大豆の機能性成分を生かした食品開発
Study period:1991 - 1993
Organization (1):
Investigating Researcher (5):
Research overview:
The classification and properties of physiological function components of green soybeen strains that were grown in Hyogo Prefecture are planned. How to make some foods processing (Tofu, mayonnaise-like and sherbet foods) for the best use of physiological function components of green soybeen strains are researched and developed.
Keywords (10):
Glycine ,  Hyogo ,  food ,  tofu ,  mayonnaise ,  technology ,  product ,  food ,  frozen ,  food
Research program: Ordinary Research
Research budget: 1993: \2,400,000

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