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- W2324061105 abstract "We investigated the effect of monoglyceride (MG) addition on qualities of koji. Koji was prepared with MG (0.00-0.20% of rice) addition during rice soaking. We examined cell mass, enzyme activity, and quality evaluation on the basis of the analytical data obtained from the koji. The results were as follows: Cell mass and various enzyme activities of koji were increased by MG addition. Quality evaluation of koji with MG addition was higher than koji without MG. These results suggest that MG addition to the soaking water in the koji preparation process might improve the quality of koji." @default.
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- W2324061105 date "2005-01-01" @default.
- W2324061105 modified "2023-09-24" @default.
- W2324061105 title "The effect of monoglyceride on qualities of koji" @default.
- W2324061105 doi "https://doi.org/10.6013/jbrewsocjapan1988.100.658" @default.
- W2324061105 hasPublicationYear "2005" @default.
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