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1
Effects of Replacing Soy Protein Concentrate with Fermented Soy Protein in Starter Diet on Growth Performance and Ileal Amino Acid Digestibility in W
Effects of Replacing Soy Protein Concentrate with Fermented Soy Protein in Starter Diet on Growth Performance and Ileal Amino Acid Digestibility in W
B. J. Min | B. J. Min | 2009
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2
Characteristics of fementation and bioavailability of isoflavones in korean soybean paste (doenjang) with application of bacillus sp. KH-15
Characteristics of fementation and bioavailability of isoflavones in korean soybean paste (doenjang) with application of bacillus sp. KH-15
yang mun choi | 대구공업대학 산업기술연구소 | 2009
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3
Changes inphysiochemical properties during the fermentation of doenjang prepared with black soybeans
Changes inphysiochemical properties during the fermentation of doenjang prepared with black soybeans
sung sun park | 대구공업대학 산업기술연구소 | 2009
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