Protein concentrations of sweet soysauces from Rhizopus oryzae and R. oligosporus fermentation without moromi fermentation
Soy sauce was produce from soybean that fermented with koji/tempeh fungi and thenfermented under salt solution or moromi fermentation. The objectives of this experiment was to compare of protein (total and soluble) content of sweet soy sauce that produced from soybean fermented with Rhizopus oryzae...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MBI & UNS Solo
2007-07-01
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| Series: | Biodiversitas |
| Subjects: | |
| Online Access: | http://biodiversitas.mipa.uns.ac.id/D/D0803/D080312.pdf |