STUDY ON THE FLAVOR OF RED RICE CHIEW EFFECTED BY THE ADDITION OF Monascus, YEAST STRAINS, AND CULTURE TEMPERATURE
碩士 === 大同大學 === 生物工程學系(所) === 92 === ABSTRACT In this study, we compared the effects of yeast strains, addition of Monascus, and culture temperature for the optimal conditions to produce the red rice chiew. The effects of yeast strains and additions of Monascus were less on the consumption of sugar...
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| Format: | Others |
| Language: | en_US |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/06746126801716485673 |