Physical and Chemical Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared Using Aspergillus oryzae and Rhizopus oligosporus

✍ Scribed by Y. S. CAROL SHIEH; L. R. BEUCHAT; R. E. WORTHINGTON; R. D. PHILLIPS

• Book ID: 108805471
• Publisher: Institute of Food Technologists
• Year: 1982
• Tongue: English
• Weight: 815 KB
• Volume: 47
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1982.tb10116.x