Effects of Fermentation Temperature and Time on the Physicochemical and Sensory Characteristics of Douchi
In this paper studies were made to generate data on the physicochemical and sensory characteristics of douchi prepared by fermentation at different temperatures for variable time prior to mechanical drying. Fermentation was carried out at 20, 30 and 40 °C for 12, 24, 48 and 72 h prior to drying at 5...
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| Hlavní autoři: | , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
University of Zagreb Faculty of Food Technology and Biotechnology
2005-01-01
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| Edice: | Food Technology and Biotechnology |
| Témata: | |
| On-line přístup: | http://hrcak.srce.hr/file/162910 |
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