Study on formula determination and saccharifying condition for fermentation of taro Shochu
碩士 === 國立中興大學 === 食品暨應用生物科技學系 === 95 === Abstract Shochu is a traditional spirit in Japan. After mixing moto (created by mixing rice-koji with cooked rice, yeast and water) with the main ingredients, alcohol fermentation is performed for 10 to15 days. Then the fermented mash is distilled to produce...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/67076280424814498725 |