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Functional properties of raw and precooked taro (Colocasia esculenta) flours

Publikováno v: International Journal of Food Science & Technology. 29:457-462

Functional properties such as bulk density, water and oil absorption, foam capacity and stability, and viscosity of five raw and precooked taro (Colocasia esculenta) flours were studied. Proximate analyses of the taro flours indicated they were low i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2f954dd30ef7f9f175809ea5855e25ec
https://doi.org/10.1111/j.1365-2621.1994.tb02087.x

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Traditional Fermented Soy Product, Tempe in Indonesia

Autor: Wai-Kit, Nip, Takefumi, Yoneya

Publikováno v: 日本・東アジア文化研究 = Journal of Japanese and East Asian Cultural Studies, Society of Shizuoka University of Art and Culture. 2:13-21

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::b44d8d060a447708aa1a3d802d5e931a
http://id.nii.ac.jp/1132/00000093/

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日本における伝統的発酵食品、納豆について

Autor: Wai-Kit, Nip, Takefumi, Yoneya

Publikováno v: 日本・東アジア文化研究 = Journal of Japanese and East Asian Cultural Studies Society of Shizuoka University of Art and Culture. 1:19-28

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::0199ca5524457196441ea2d522eb65f9
http://id.nii.ac.jp/1132/00000082/

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Indigenous Fermented Soy Foods in China

Autor: Wai-Kit, Nip, Takefumi, Yoneya

Publikováno v: 日本・東アジア文化研究 = Journal of Japanese and East Asian Cultural Studies Society of Shizuoka University of Art and Culture. 1:59-72

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::6379059a62ae9ddaf22eafdf8e87b9be
http://id.nii.ac.jp/1132/00000085/

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