SOY SAUCE PRODUCTION UTILIZING ROOT CROP FLOUR AS SUBSTITUTE FOR WHEAT FLOUR (100% SUBSTITUTION)
Soy sauce yield was not affected by the substitution of wheat flour with root crop flour as carbohydrate source for the fermentation micro organisms. The titratable acidity, pH and NaCl content were not signifi. cantly affected by flour substitution while the protein content and amino nitrogen of r...
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| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Visayas State University
1986-03-01
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| Серія: | Annals of Tropical Research |
| Предмети: | |
| Онлайн доступ: | https://atr.vsu.edu.ph/article/view/709 |
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