Characteristics and Purification of Soybean Milk Curdling Enzyme-Producing Yeast Saccharomyces Bayanus SCY003

Food Science and Technology Research - Switzerland
doi 10.3136/fstr.20.927
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japanese Society for Food Science and Technology

Related search

New Cheese-Like Food Production From Soy Milk — Utility of Soy Milk Curdling Yeast

2015English

Isolation of Centromeric DNA From Saccharomyces Bayanus.

Journal of General and Applied Microbiology
MedicineApplied MicrobiologyMicrobiologyBiotechnology
1999English

Construction of Engineered Yeast Producing Ammonia From Glutamine and Soybean Residues (Okara)

AMB Express
Applied MicrobiologyBiotechnologyBiophysics
2020English

Purification and Characteristics of Milk Clotting Protease From Aspergillus Ustus.

NIPPON SHOKUHIN KOGYO GAKKAISHI
1993English

Performance ofClarias gariepinusFed Dried Brewer’s Yeast(Saccharomyces Cerevisiae)Slurry in Replacement for Soybean Meal

Journal of Nutrition and Metabolism
NutritionDieteticsFood ScienceEndocrinologyMetabolismDiabetes
2017English

Inhibition Mechanism and Model of an Angiotensin I-Converting Enzyme (ACE)-Inhibitory Hexapeptide From Yeast (Saccharomyces Cerevisiae)

PLoS ONE
Multidisciplinary
2012English

Identification of Plant Estogens in Chinese Milk Vetch, Soybean and Soybean Sprout

Nihon Chikusan Gakkaiho
1964English

Microsomal Epoxide Hydrolase of Rat Liver. Purification and Characterization of Enzyme Fractions With Different Chromatographic Characteristics

Biochemical Journal
BiochemistryCell BiologyMolecular Biology
1986English

Studies on Soybean Milk (1)

Eiyo To Shokuryo
1962English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy