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Publications by Sakie KINJYO
Studies on Manufacturing of Tofuyo in Okinawa, Part IX. Changes in Protein and Nitrogen Compounds of Tofuyo Prepared by Aspergillus Oryzae During Fermentation.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Studies on Manufacture of Tofuyo in Okinawa, Part XI. Changes in Breaking Characteristics, Creep Behavior and Microstructure of Tofuyo During Fermentation.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Studies on Manufacturing of Tofuyo in Okinawa, Part VIII. Changes in Chemical Components of Tofuyo Prepared by Monascus Fungus During Fermentation.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Studies on Manufacturing of Tofuyo. A Scientific Analysis for Producing-Procedures of Tofuyo, and Its Technical Developements.
NIPPON SHOKUHIN KOGYO GAKKAISHI
On the Mechanism of Fermentation of Arabinose by Aspergillus Oryzae
Journal of the agricultural chemical society of Japan
Studies on the Fermentation Products by Mould Fungi. Part IX
Bulletin of the Agricultural Chemical Society of Japan
Studies on the Fermentation Products by Mould Fungi. Part IX
Bulletin of the Agricultural Chemical Society of Japan
Effect of Fermentation Time on the Nutritional Properties of Pea Protein Enriched Flour Fermented by Aspergillus Oryzae and Aspergillus Niger
Cereal Chemistry
Organic Chemistry
Food Science
Antihypertensive and Hypocholesterolemic Effects of Tofuyo in Spontaneously Hypertensive Rats
JOURNAL OF HEALTH SCIENCE
Studies on the Changes of the Milk Casein by Various Treatments Part IX
Journal of the agricultural chemical society of Japan
