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- W2290612849 abstract "After researching the nutritional value of black embryo wheat,Saccharomyces cirevisice 1#finished koj was made with black embryo wheat,and 2# finished koji was made with black embryo wheat and soysauce meal,then preparing mash with double finished koji making from 2 kinds of finished kojis and brewing delicious seasoner through the low salt and solid state fermenting technology.The results showed: compared with healthy wheat,the protein content and starch content of black embryo wheat decreased 0.2%～1.0% and 1.0%～2.2% respectively,and the total nitrogen and amino acid nitrogen of the product reached 2.20 g·(100 mL)-1 and 1.15 g·(100 mL)-1 respectively." @default.
- W2290612849 created "2016-06-24" @default.
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- W2290612849 date "2009-01-01" @default.
- W2290612849 modified "2023-09-24" @default.
- W2290612849 title "Study on brewing delicious seasoner of complex finished koji making from black embroy wheat." @default.
- W2290612849 hasPublicationYear "2009" @default.
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