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A Chinese fermented soybean food

Type: Journal Paper

Author : Bei-Zhong Han; Frans M Rombouts; M.J.Robert Nout

Publisher: Elsevier Science

Year: 2001

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Amino acid profiles of sufu, a Chinese fermented soybean food

Type: Journal Paper

Author : Bei-Zhong Han; Frans M. Rombouts; M.J.Robert Nout

Publisher: Elsevier Science

Year: 2004

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Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food

Type: Journal Paper

Author : Bei-Zhong Han; Rijkelt R. Beumer; Frans M. Rombouts; M.J. Robert Nout

Publisher: Elsevier Science

Year: 2001

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Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation

Type: Journal Paper

Author : Bei-Zhong Han; Yong Ma; Frans M Rombouts; M.J Robert Nout

Publisher: Elsevier Science

Year: 2003

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Microbial changes during the production of Sufu––a Chinese fermented soybean food

Type: Journal Paper

Author : Bei-Zhong Han; Cui-Feng Cao; Frans M Rombouts; M.J.Robert Nout

Publisher: Elsevier Science

Year: 2004

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Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions

Type: Journal Paper

Author : Jianfen Liang; Bei-Zhong Han; M.J. Robert Nout; Robert J. Hamer

Year: 2009

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Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

Type: Journal Paper

Author : Jianfen Liang; Bei-Zhong Han; M.J. Robert Nout; Robert J. Hamer

Year: 2008

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A survey on the microbiological and chemical composition of buffalo milk in China

Type: Journal Paper

Author : Bei-Zhong Han; Yun Meng; Min Li; Ying-Xiao Yang; Fa-Zheng Ren; Qing-Kun Zeng; M.J. Robert Nout

Year: 2007

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A Chinese fermented soybean food

Amino acid profiles of sufu, a Chinese fermented soybean food

Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food

Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation

Microbial changes during the production of Sufu––a Chinese fermented soybean food

Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions

Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

A survey on the microbiological and chemical composition of buffalo milk in China

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A Chinese fermented soybean food

Amino acid profiles of sufu, a Chinese fermented soybean food

Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food

Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation

Microbial changes during the production of Sufu––a Chinese fermented soybean food

Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions

Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

A survey on the microbiological and chemical composition of buffalo milk in China