A study on the manufacturing of soysauce by the use of milled barley
1986
Kim, H.S. | Kim, Z.U. (Seoul National Univ., Suwon (Korea R.). Dept. of Food Science and Technology)
The chemical changes and the quality of the soysauce which was made by new convenient method using vinyl tent instead of koji room, replacing wheat with milled barley koji were investigated. Protease activity of the koji was higher as the ratio of soybeans was increased but amylase activity was higher as the ratio of milled barley was increased. The amounts of total nitrogen showed substantial increases until 80 days and afterwards, their rates of increases were lower. The more its content of soybeans, the higher its amount of total nitrogen
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