TY - THES ID - 7867545 TI - Characterization and product innovation of sufu : A Chinese fermented soybean food. PY - 2003 SN - 9058087891 PB - Wageningen : Wageningen University, DB - UniCat KW - Soja KW - Soybeans KW - Produit fermenté KW - Fermented products KW - Valeur nutritive KW - Nutritive value KW - Composition chimique KW - Chemical composition KW - Culture starter KW - starter cultures KW - Maturation KW - Flore microbienne KW - microbial flora KW - Rhizopus oligosporus KW - 664.8.039.7 KW - 635.655 KW - 637.181 KW - 664.843 KW - Preservation by biological processes. Preservation by fermentation KW - Soya bean (soy bean). Glycine KW - Vegetable milk. Soya milk KW - Vegetables preserved by particular methods KW - Theses KW - 664.843 Vegetables preserved by particular methods KW - 637.181 Vegetable milk. Soya milk KW - 635.655 Soya bean (soy bean). Glycine KW - 664.8.039.7 Preservation by biological processes. Preservation by fermentation KW - Soybeans. KW - Actinomucor elegans UR - https://www.unicat.be/uniCat?func=search&query=sysid:7867545 AB - ER -