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Effect on the quality of miso caused by degree of dissolubility due to salt particle size

Authors :
Yuka Nakayama
Yoshitaka Ogawa
Kyoko Nakano
Tomoyuki Kamoshida
Yasushi Noda
Source :
Nippon Shokuhin Kagaku Kogaku Kaishi. 69:425-430
Publication Year :
2022
Publisher :
Japanese Society for Food Science and Technology, 2022.

Subjects

Subjects :
Food Science

Details

ISSN :
18816681 and 1341027X
Volume :
69
Database :
OpenAIRE
Journal :
Nippon Shokuhin Kagaku Kogaku Kaishi
Accession number :
edsair.doi...........231458da02008a3c45e71151ad67acef

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