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food science & technology (4) 4
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International Journal of Food Science & Technology, ISSN 0950-5423, 02/2011, Volume 46, Issue 2, pp. 257 - 262
Summary Sufu, a fermented soybean curd, was prepared by ripening the salted tofu cubes in the Aspergillus oryzae‐fermented rice–soybean koji mash at 25, 35 or... 
ripening temperature | isoflavone | rice–soybean koji | Enzyme‐ripened sufu | Isoflavone | Enzyme-ripened sufu | Ripening temperature | Rice-soybean koji | APOPTOSIS | rice-soybean koji | BONE LOSS | DAIDZEIN | FOOD SCIENCE & TECHNOLOGY | FOODS | GENISTEIN | BETA-GLUCOSIDASE | ASPERGILLUS | Isoflavones
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