The Study on Brewing Sorghum Spirits by Amylo Process
碩士 === 大葉大學 === 生物產業科技學系 === 95 === Amylo is a method used to liquefy grains with water and hydrochloric acid by cooking in high temperature and high pressure, and after cooling of the cooked grains, fungus and yeasts are inoculating to make koji cultivated, starch liquefied and saccharified, yeasts...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/61087028614374323429 |