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Fermentation process improvement of a Chinese traditional food: soybean residue cake.

Authors
  • Yao, Yingzheng
  • Pan, Siyi
  • Wang, Kexing
  • Xu, Xiaoyun
Type
Published Article
Journal
Journal of Food Science
Publisher
Wiley (Blackwell Publishing)
Publication Date
Sep 01, 2010
Volume
75
Issue
7
Identifiers
DOI: 10.1111/j.1750-3841.2010.01726.x
PMID: 21535550
Source
Medline
License
Unknown

Abstract

During the soybean processing, it will produce plenty of by-products, and the most part of them is soybean residue. The discarded soybean residue causes economic loss. Fortunately, we can obtain nutritious and delicious fermented soybean residue cakes by fermenting soybean residue as raw material.

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