Caracterização físico-química e tecnológica da farinha de soja integral fermentada com Aspergillus oryzae Physicochemical and technological characterization of whole soybean flour fermented by Aspergillus oryzae

Caracterização físico-química e tecnológica da farinha de soja integral fermentada com Aspergillus oryzae Physicochemical and technological characterization of whole soybean flour fermented by Aspergillus oryzae

Neste trabalho, estudou-se o efeito das condições de fermentação da farinha de soja integral, utilizando-se o fungo Aspergillus oryzae, sobre as características físico-químicas e as propriedades tecnológicas da farinha de soja integral autoclavada fermentada. A farinha de soja integral autoclavada f...

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Dettagli Bibliografici
Autori principali:	Leomar Hackbart da Silva, Paula Fernanda Pinto da Costa, Gabriela Wakayama Nomiyama, Ingrid Paula de Souza, Yoon Kil Chang
Natura:	Articolo
Lingua:	English
Pubblicazione:	Instituto de Tecnologia de Alimentos (ITAL) 2012-12-01
Serie:	Brazilian Journal of Food Technology
Soggetti:	Aspergillus oryzae Farinha de soja Fermentação Soybean flour Fermentation
Accesso online:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000400004

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