EFFECT ON THE DIETARY FIBRE IN SOYBEAN RESIDUE FERMENTED BY NEUROSPORA CRASSA

• 作 者: ZhenhuanXue;ZeyuanDeng;YaweiFan;VenqunLiu;
• 机 构: The State Laboratory of Food Science and Technology, Institute of Advanced Study,Nanchang University
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　Abstract:The dietary fibre of soybean residue can be decomposed to monosaccharides,disaccharides and oligosaccharides by the Neurospora Crassa so that the soybean residue tastes more exquisite.Soybean residue can not only keep part of dietary fibre but also improve the soybean residue nutritional value by controlling the fermented degree with the Neurospora Crassa.