@article{oai:kpu.repo.nii.ac.jp:00005480,
 author = {河端, 信 and Kawabata, Makoto and 田口, 邦子 and Taguchi, Kuniko and 大槻, 耕三 and Otsuki, Kozo},
 journal = {京都府立大学学術報告. 理学・生活科学, The scientific reports of the Kyoto Prefectural University. Natural science and living science},
 month = {Nov},
 note = {Okara-tempeh, fermented soybean pulp with Rhizopus oligosporus, was blanched for 3-4 minutes per 100g by electronic range and ground twice with meat chopper and stored in the freezer at -20℃. The functional properties, water holding capacity, oil retention, emulsifying capacity etc. and some organoleptic tests were performed to investigate the possibility of utilization as the novel food material. Present study indicated that Okara-tempeh is not only excellent dietary fiber supplement but also useful ingredient for the preparation of wheat flouer products such as cookies, noodle, and ground meat products e. g. hamburg steak.},
 pages = {49--54},
 title = {おからテンペーの新食品素材としての利用(B. 生活科学)},
 volume = {41},
 year = {1990},
 yomi = {カワバタ, マコト and タグチ, クニコ and オオツキ, コウゾウ}
}