Search Results1-3 of  3

  • KINJYO Sakie ID: 9000000630747

    Department of Bioscience and Biotechnology, University of the Ryukyus (1996 from CiNii)

    Articles in CiNii:2

    • Production of Tofuyo Using the Combination of Red and Yellow Kojis (1995)
    • Changes in Breaking Characteristics, Creep Behavior and Microstructure of Tofuyo during Fermentation (Studies on Manufacture of Tofuyo in Okinawa, Part XI) (1996)
  • KINJYO Sakie ID: 9000254278365

    Department of Bioscience and Biotechnology, University of the Ryukyus (1994 from CiNii)

    Articles in CiNii:1

    • Studies on Manufacturing of Tofuyo in Okinawa, Part IX. Changes in Protein and Nitrogen Compounds of Tofuyo Prepared by Aspergillus oryzae during Fermentation.:Studies on Manufacturing of Tofuyo in Okinawa, Part IX (1994)
  • KINJYO Sakie ID: 9000254763605

    Deparment of Bioscience and Biotechnology, University of the Ryukyus (1992 from CiNii)

    Articles in CiNii:1

    • Studies on Manufacture of Tofuyo in Okinawa, Part VII. The Role of Microorganisms during Dehydration of Tofu Cubes.:Studies on Manufacture of Tofuyo in Okinawa, Part VII (1992)
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