Comparison of characteristics of fermented salmon fish sauce using wheat gluten Koji with those using soy sauce Koji

Food Science and Technology Research

Volumn 12, Issue 3, 2006, Pages 206-212

  Indoh, Kaoru ^a   Nagata, Sadao ^b   Kanzaki, Ken ^b   Shiiba, Kiwamu ^b   Nishimura, Toshihide ^a  

^a HIROSHIMA UNIVERSITY   (Japan)

^b NISSHIN SEIFUN GROUP INC   (Japan)

Author keywords

Amino acid; Fermentation; Fish sauce; Koji; Peptide; Salmon; Wheat gluten

Indexed keywords

BACTERIA (MICROORGANISMS); GLYCINE MAX; TRITICUM AESTIVUM;

EID: 33846250776     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.12.206     Document Type: Article

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