Utilization of recovered shoyu mash residue and studies on the hydrolysis of soy sauce koji and soy protein
碩士 === 臺灣大學 === 農業化學研究所 === 95 === Abstract This thesis includes three parts, 1) Utilization of recovered shoyu mash residue, 2) Studies on the hydrolysis of soy sauce koji, 3) Studies on the hydrolysis of soy protein. 1. Utilization of recovered shoyu mash residue. The shoyu mash residue (or refer...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/55215867199528765940 |