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Optimum conditions for quality of the gel were affected by chemical properties and quantities of coagulant, amount of moisture, and heating temperature and duration when the gel was prepared by deflating the mixture of the soybean protein isolate (SPI), soybean oil, water, and coagulant and by heating in the casing. Found were 68 to 70% of moisture, 2.77g of calcium sulfate for 100g of SPI, and 60min heating at 80\u2103 as the best conditions for the gel preparation. However, the gel-based fermented food prepared under the conditions mentioned above did not have smooth and was not good for taste. The quality of the product was affected by amount of calcium sulfate added. The best quality of the fermented food was obtained with the gel which prepared by increasing calcium sulfate up to 3.68g for 100g of SPI.","subitem_description_type":"Other"},{"subitem_description":"\u7d00\u8981\u8ad6\u6587","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"eng"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/3717"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0370-4246"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250548"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8\u5b66\u8853\u5831\u544a"},{"subitem_1522650068558":"en","subitem_1522650091861":"The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueNumber":"44","bibliographicPageEnd":"297","bibliographicPageStart":"291"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"KJ00000161838.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2002746/files/KJ00000161838.pdf"},"version_id":"42608241-a282-43fd-a9d9-bbba0d9d0bca"}]},"item_title":"\u65b0\u898f\u767a\u9175\u98df\u54c1\u88fd\u9020\u306e\u305f\u3081\u306e\u5927\u8c46\u30bf\u30f3\u30d1\u30af\u30b2\u30eb\u8abf\u88fd\u6761\u4ef6\u306e\u691c\u8a0e","item_type_id":"15","owner":"1","path":["1642837920199","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2002746","relation_version_is_last":true,"title":["\u65b0\u898f\u767a\u9175\u98df\u54c1\u88fd\u9020\u306e\u305f\u3081\u306e\u5927\u8c46\u30bf\u30f3\u30d1\u30af\u30b2\u30eb\u8abf\u88fd\u6761\u4ef6\u306e\u691c\u8a0e"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-14T21:40:37.925887+00:00"}