Preparation of Starter by Laomian and Its General Use

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概要

• 論文の詳細を見る
• 社団法人日本家政学会の論文

著者

• Omori M

  School Of Home Economics School Of Home Economics Faculty Of Home Economics Otuma Women's Unive

• NAGANO Hiroko

  Faculty of Education, Gifu University

• Shoji Z

  Faculty Of Education And Human Studies Akita University

• Nagano H

  Faculty Of Education Gifu University

関連論文

• Identification of Microorganisms in Traditional Asian Foods Made with Fermented Wheat Flour and Their Hypoallergenization
• Some Characteristics of Rice Paper of Vietnamese Traditional Food (Vietnamese Spring Rolls)
• Improvement in Hydrogen Productivity by a Leavening Bacterium, Enterobacter cloacae GAO, and Its Application to Mantou
• Molecular Cloning and Nucleotide Sequence of the β-Galactosidase Gene from Enterobacter cloacae GAO
• Purification and Characterization of β-Galactosidase from Enterobacter cloacae GAO
• The Safety of Leavening Bacterium (Enterobacter cloacae GAO) in Wheat Flour Food(Microbiology & Fermentation Industry)
• Preparation of Starter by Laomian and Its General Use
• Physicochemical Characteristics of Rice and Suitability of the Traditional Cooking Method of Rice in the Union of Myanmar
• Purification of Collagenase and Specificity of Its Related Enzyme from Bacillus subtilis FS-2
• Volatile Antifungal Substances Emitted from Bacterial Culture

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