Effects of the Different Soybean Prepanation Way to the Quality and Flavor of Liquid Fermented and Liquid Distilled Wu-Liang Spirits
碩士 === 大葉大學 === 生物產業科技學系 === 97 === In this thesis, cooked red sorghum rice, cooked wheat, cooked rice, cooked corn flake, and cooked or uncooked soy flake (or uncooked soy flour or uncooked soy bean residue) were used as main materials to made five-grain spirits using Bo-shin PY 2102 Koji as fermen...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/01636929946226117376 |