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Więcej informacji o Making Koji by Fermentation with Aspergillus Oryzae and Applications: Simplest but Most Advanced Methods

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Opis

Rice koji is steamed rice in which a filamentous koji mold is grown. The theoretical name of the mold is Aspergillus Oryzae. The spores of the mold is called koji-kin or koji-spore. Koji has several magical enzymes. Koji is important not only in making sak

Szczegóły książki

• Pełny tytuł: Making Koji by Fermentation with Aspergillus Oryzae and Applications: Simplest but Most Advanced Methods
• Autor: Shoichiro Nakamura
• Język: Angielski
• Oprawa: Miękka
• Liczba stron: 98
• EAN: 9781729603505
• ID: 21091843
• Wydawca: Createspace Independent Publishing Platform
• Waga: 140 g
• Wymiary: 229 × 152 × 5 mm
• Data wydania: 29. October 2018

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