Miso, the traditional fermented soybean paste of Japan

Fermented Foods: Part II: Technological Interventions

Volumn , Issue , 2017, Pages 122-134

  Kusumoto, Ken Ichi ^a   Rai, Amit Kumar ^b  

^a FOOD RESEARCH INSTITUTE   (Japan)

^b INSTITUTE OF BIORESOURCES AND SUSTAINABLE DEVELOPMENT   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ASPERGILLUS; ENZYMES; MOLDS;

ASPERGILLUS ORYZAE; BIOLOGICAL POLYMERS; FERMENTATION TECHNIQUES; FERMENTED FOODS; FERMENTED SOYBEANS; FILAMENTOUS FUNGI; FREE AMINO ACIDS; TRADITIONAL FOOD;

FATTY ACIDS;

EID: 85051822024     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/9781315205359     Document Type: Chapter

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