Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2008
Session ID : 2A-7
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Host: The Japan Society of Cookery Science

Oral Presentation
Study of manufacturing process and antioxidant activity of tempeh using various colored soybeans
*Harumi Ohno, Minami Fujisawa, Hisako Fujiwara, Yuri Matsuda, Minoru Komeyasu
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Keywords: soy beans, tempeh, antioxidant activity, colored soybeans, Rhizopus oligosporus
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[in Japanese]
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© 2008 The Japan Society of Cookery Science
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