Biochemical changes during the preparation of soy sauce koji with extruded and traditional raw materials

Resource

International Journal of Food Science & Technology, 31(6), 511-517

Journal

International Journal of Food Science & Technology

Journal Volume

31

Journal Issue

6

Pages

511-517

Date Issued

1996

Date

1996

Author(s)

Ling, Meei-Yueh

Chou, Cheng-Chun

URI

Type

journal article

File(s)

Name

101.pdf

Size

23.43 KB

Format

Adobe PDF

Checksum

(MD5):b837063dbd646dade9f2ee98b638d71c