Filter by
Found 3 from your keywords: subject="Soybean"
Acceptability Evaluation of Pigeon PEA (Cajanus Cajan) Sweet Soy Sauce at PT …
Soy is a widely popular seasoning in East and Southeast Asian Cuisine, traditionally made by cooking soybeans and inoculating them with Aspergilius sojae yeast for five-day fermentation period, followed by brining. This project aimed to explore the potential of pigeon pea (Cajanus cajan) as a subtitute for soybean in the production of sweet soy sauce. Both soybean and pigeon pea sweet soy sauc…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- FT 23-037
Abiotic and biotic stresses in soybean production
- Edition
- -
- ISBN/ISSN
- 9780128015360
- Collation
- xii, 327 p. : ill. : ind. ; 24 cm.
- Series Title
- -
- Call Number
- 633.34 Abi
- Edition
- -
- ISBN/ISSN
- 9780128015360
- Collation
- xii, 327 p. : ill. : ind. ; 24 cm.
- Series Title
- -
- Call Number
- 633.34 Abi
Effects of fermented soya bean on digestion, absorption and diarrhoea
- Edition
- -
- ISBN/ISSN
- 90-5808-472-8
- Collation
- 110 p. : ill. ; 24 cm.
- Series Title
- -
- Call Number
- 616.99 Kie e
- Edition
- -
- ISBN/ISSN
- 90-5808-472-8
- Collation
- 110 p. : ill. ; 24 cm.
- Series Title
- -
- Call Number
- 616.99 Kie e
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography