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Publications by Sakiko Hatanaka

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

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

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

English

Related publications

Isolation of Centromeric DNA From Saccharomyces Bayanus.

Journal of General and Applied Microbiology

Applied Microbiology

English

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

Applied Microbiology

English

Purification and Characteristics of Milk Clotting Protease From Aspergillus Ustus.

NIPPON SHOKUHIN KOGYO GAKKAISHI

English

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

Journal of Nutrition and Metabolism

English

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

Multidisciplinary

English

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

Nihon Chikusan Gakkaiho

English

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

Biochemical Journal

Molecular Biology

English

Studies on Soybean Milk (1)

Eiyo To Shokuryo

English