Physical and chemical changes in fermented peanut and soybean pastescontaining kojis prepared using Aspergillus oryzae and Rhizopus oligosporus

Subjects

Subjects :

*MISO

Details

Language :

English

ISSN :

00221147

Volume :

47

Issue :

2

Database :

Academic Search Index

Journal :

Journal of Food Science (Wiley-Blackwell)

Publication Type :

Academic Journal

Accession number :

8158646