Search Results - "Kuba‐Miyara, Megumi"

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    Biochemical aspects of red koji and tofuyo prepared using Monascus fungi by Yasuda, Masaaki, Tachibana, Shinjiro, Kuba-Miyara, Megumi

    Published in Applied microbiology and biotechnology (01-10-2012)
    “…Red koji or red mold rice is prepared by growing a genus Monascus on steamed rice. For centuries, it has been used in Asia for the production of fermented…”
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    Journal Article
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    Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese fermented soybean curd by Lioe, Hanifah Nuryani, Kinjo, Ayano, Yasuda, Shin, Kuba-Miyara, Megumi, Tachibana, Shinjiro, Yasuda, Masaaki

    Published in Food chemistry (30-06-2018)
    “…•Low molecular weight fraction (less than 500 Da) contributed to the taste of tofuyo.•Umami fraction contained not only free l-glutamate and NaCl but also…”
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    Journal Article
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