Changes of Physiochemical and Enzymatic Activities of <i>doenjang</i> Prepared with Different Amount of Rice <i>koji</i> during 30 Days of Fermentation
<i>Koji</i> is an intermediate fermentation agent, made by inoculating known microorganisms in grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of <i>koji</i> can influence the final quality of <i>doenjang</i>. This study aimed...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/2/372 |