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Showing items 1-5 of 5 (1 Page(s) Totally)
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| 大葉大學 |
2012-01 |
EFFECT OF DRYING METHODS ON Γ-PGA,ISOFLAVONE CONTENTS AND ACE INHIBITORY ACTIVITY OF NATTO(A FERMENTED SOYBEAN FOOD)
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WENG, TIEN MAN;CHEN, MING TSAO |
| 大葉大學 |
2011-05 |
Effect of Two-Step Fermentation by Rhizopus oligosporus and Bacillus subtilis on Protein of Fermented Soybean
|
WENG, TIEN MAN;CHEN, MING TSAO |
| 大葉大學 |
2010-11 |
Changes of Protein in Natto (a fermented soybean food) Affected by Fermenting Time
|
Tsao, Chen Ming;Weng, Tien Man |
| 大葉大學 |
2010-10 |
Comparison of Milk-clotting Activity of Proteinase Produced by Bacillus Subtilis var, natto and Rhizopus oligosporus with Commercial Rennet
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Tsao, Chen Ming;Lu, Ying Yu;Weng, Tien Man |
| 大葉大學 |
2010-06-11 |
Changes of protein in Batto (a fermented soybean food) affected by fermenting time
|
Chen, Ming Tsao;Weng, Tien Man |
Showing items 1-5 of 5 (1 Page(s) Totally)
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