Quality Characteristics of Commercial Rice Soybean Paste
Authors:
- Yun-Sung KimYKYun-Sung Kim
- Ji-Yeun KimJKJi-Yeun Kim
- Hye-Sun ChoiHCHye-Sun Choi
- 30 December 2011
- journal article
- Published by The Korean Society of Food Preservation in Korean Journal of Food Preservation
- Vol. 18 (6) , 853-858
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Quality Characteristics of Doenjang Meju Fermented with Aspergillus Species and Bacillus subtilis during FermentationKorean Journal of Food Preservation, 2011
- Changes in Physicochemical Properties of Low Salt Soybean Paste (Doenjang) during FermentationFood Engineering Progress, 2010
- Antioxidant and Nitrite Scavenging Ability of Fermented Soybean Foods (Chungkukjang, Doenjang)Journal of the Korean Society of Food Science and Nutrition, 2007
- Changes of Quality and Physiological Functionality during the Fermentation of Doenjangs Made by Isolated Nuruk Mold and Commercial Nuruk MoldJournal of the Korean Society of Food Science and Nutrition, 2006
- Phenol-hypochlorite reaction for determination of ammoniaAnalytical Chemistry, 1967
- THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBINJournal of General Physiology, 1938