Brewing Moromi Vinegar by Various Rice Materials
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 97 === The Ryukyu (Japan) traditional awamori uses the whole Thai rice, Aspergillus koji and yeast to brew the spirit. The moromi vinegar is the valuable byproduct which squeezed from the fermented mash (moromi) after the awamori distillation process. The main comp...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/34599271427728318994 |