| 摘要 |
Improved soybean cake is manufd. by adding salt and malt. Thus, selected soybeans were washed, steamed, mixed with malt, inoculated with Aspergillus oryzae, and incubated, successively. Before or after the steaming, selected soybeans were mixed with NaC1 (0.7-1.0 wt. %) and malt (0.5 vol.%) to give improved soybean cake. |
