Optimising protein and total dissolved solid to synthesize soy sauce from soybean residue using box-behnken design
พ.ศ. 2562
คำสำคัญ
FermentationProteinWater contentResidueSoy sauce
งานวิจัยในหัวข้อใกล้เคียง
Functional properties of soy protein isolate of crude and enzymatically hydrolysed at different times
พ.ศ. 2557
Comparative sensory evaluation of soy protein isolates extracted from full-fat and defatted flours using natural and conventional synthetic extraction chemicals
พ.ศ. 2557
Physicochemical properties of soybean-based diacylglycerol before and after dry fractionation
พ.ศ. 2563
Process optimization of tempeh protein isolate from Soybean (Glycine max Merr) and Cowpea (Vigna unguiculata) mixture
พ.ศ. 2558
Effect of soybean flour on physico-chemical, functional, and rheological properties of composite flour from rice, sweet potato, and potato
พ.ศ. 2559
Melting and crystallisation behaviour of soybean oil in blend with palm oil-based diacylglycerol
พ.ศ. 2562
Formulation Optimization of Cookies from Different Levels of All Purpose Soybean Glycine max L Merr and Nami Dioscorea hispida Dennst Flour
พ.ศ. 2560
Shelf-stable dried okara from the wet by-product of Philippine soybean curd processing
พ.ศ. 2558
In-vitro starch and protein digestibility and proximate composition of soybean flour fermented with lactic acid bacteria (LAB) consortia
พ.ศ. 2561
Determining factors and indicators for alternative model of national soybean production enhancement