JPS5112967A - - Google Patents
Info
- Publication number
- JPS5112967A JPS5112967A JP49081526A JP8152674A JPS5112967A JP S5112967 A JPS5112967 A JP S5112967A JP 49081526 A JP49081526 A JP 49081526A JP 8152674 A JP8152674 A JP 8152674A JP S5112967 A JPS5112967 A JP S5112967A
- Authority
- JP
- Japan
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP49081526A JPS5112967A (en) | 1974-07-16 | 1974-07-16 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP49081526A JPS5112967A (en) | 1974-07-16 | 1974-07-16 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5112967A true JPS5112967A (en) | 1976-01-31 |
Family
ID=13748763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP49081526A Pending JPS5112967A (en) | 1974-07-16 | 1974-07-16 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5112967A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5982050A (en) * | 1982-11-01 | 1984-05-11 | Fuji Oil Co Ltd | Custard pudding of soybean protein by lactic acid fermentation |
| US4877622A (en) * | 1986-04-02 | 1989-10-31 | Kabushikikiaisha Kibun | Process for producing food material |
| JPH03127957A (en) * | 1989-10-11 | 1991-05-31 | Sooi:Kk | Production of sour milk food |
| JP2015173623A (en) * | 2014-03-14 | 2015-10-05 | 太陽化学株式会社 | Method for producing enzyme-treated and lactic acid fermentation-treated food product |
| CN107094986A (en) * | 2017-03-13 | 2017-08-29 | 华南理工大学 | It is a kind of to improve the hydrolysate of soybean protein product of yogurt texture and rheological behavior |
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1974
- 1974-07-16 JP JP49081526A patent/JPS5112967A/ja active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5982050A (en) * | 1982-11-01 | 1984-05-11 | Fuji Oil Co Ltd | Custard pudding of soybean protein by lactic acid fermentation |
| JPH0254058B2 (en) * | 1982-11-01 | 1990-11-20 | Fuji Oil Co Ltd | |
| US4877622A (en) * | 1986-04-02 | 1989-10-31 | Kabushikikiaisha Kibun | Process for producing food material |
| JPH03127957A (en) * | 1989-10-11 | 1991-05-31 | Sooi:Kk | Production of sour milk food |
| JP2015173623A (en) * | 2014-03-14 | 2015-10-05 | 太陽化学株式会社 | Method for producing enzyme-treated and lactic acid fermentation-treated food product |
| CN107094986A (en) * | 2017-03-13 | 2017-08-29 | 华南理工大学 | It is a kind of to improve the hydrolysate of soybean protein product of yogurt texture and rheological behavior |