Fermentation Process Improvement of a Chinese Traditional Food: Soybean Residue Cake

Quality and antioxidant property of green tea sponge cake

(2009) Tsong-Ming Lu et al.   FOOD CHEMISTRY

System parameters and product properties response of soybean protein extruded at wide moisture range

(2009) Feng Liang Chen et al.   JOURNAL OF FOOD ENGINEERING

Effect of fibre size on the quality of fibre-enriched layer cakes

(2009) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Occurrence of filamentous fungi and yeasts in three different drinking water sources

(2009) V.J. Pereira et al.   WATER RESEARCH

Functional properties of protein isolates from soybeans stored under various conditions

(2008) Chun Liu et al.   FOOD CHEMISTRY

Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums

(2008) Chunli Jia et al.   FOOD RESEARCH INTERNATIONAL

The study of fungi in drinking water

(2008) Gunhild Hageskal et al.  

Soybean yield physiology and development of high-yielding practices in Northeast China

(2007) Xiaobing Liu et al.   FIELD CROPS RESEARCH

Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce

(2007) Wei Xu et al.   FOOD CHEMISTRY

Rheological properties of κ-carrageenan and soybean glycinin mixed gels

(2007) Jian-Hua Zhu et al.   FOOD RESEARCH INTERNATIONAL