Sufu and lao-chao
1970
Wang, H.L. | Hesseltine, C.W.
Pure culture fermentation methods were developed for 2 centuries-old Oriental fermented foods, one a soybean product (sufu) and the other a rice product (lao-chao). Both possess the kind of texture, appearance, and mild flavour to which the people of many areas of the world are accustomed. The changes during fermentation processes are described.
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